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Ingredients Jump to Instructions ↓

  1. 1 Muskrat

  2. 1 tb -Salt

  3. 1 qt -Water; Canadian qt

  4. 5 cups

  5. 1/2 ts -Salt

  6. 1/4 ts Paprika

  7. 1/2 c Flour

  8. 3 tb Fat

  9. 3 lg Onions; sliced

  10. 1 c Sour cream

Instructions Jump to Ingredients ↑

  1. Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt and paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 SOURCE: _The Northern Cookbook_, Ministry of Supply and services, Canada —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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