Muskrat And Onions

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Paul B. | April 18th, 2024

Recipe of Canada

Ingredients:

Qty	Unit	Ingredient
1	whole	Muskrat	Muskrat As muskrat is mainly herbivorous, its flesh is sweet and palatable, similar to rabbit, although darker, and is fine grained. It can be delicious roasted, broiled, braised or stewed. Read more...
1	part	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
5	cups	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1/4	teaspoon	Paprika	Paprika Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to Read more...
1/2	cup	Flour	Flour Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes. In taste, flour Read more...
3	tablespoon	Lard	Lard Lard is rendered pork fat that's been used in cooking for centuries. It boasts a rich, savory flavor and a high smoke point, making it ideal for frying, sautéing, and baking. Read more...
3	large	Onions » sliced	Onions The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface Read more...
1	cup	Sour Cream	Sour Cream Sour cream is a tangy dairy product, adding richness to dishes with its creamy texture and subtle acidity. Its tanginess cuts through the richness of dishes like stroganoff or balances the sweetness in Read more...

Prep Time	Process Time	Overall Time
30 Minutes	1 Hour	1 hour 30 minutes

Directions:

Before baking, preheat oven to 300°F / 150°C / Gas Mark 2

1. Skin and clean the muskrat, remove the fat, scent glands and white tissue inside each leg.

2. Soak the Muskrat overnight, covered completely, in a weak brine solution of 1 tablespoon of salt to 5 cups water.

3. Drain, disjoint and cut up the Muskrat.

4. Place flour, 1 1/2 teaspoons salt and paprika in a paper bag.

5. Add muskrat pieces and shake until each piece is well coated.

6. Melt lard in heavy frying pan until shimmering.

7. Add the muskrat pieces and sauté slowly until browned.

8. When meat is browned, cover with onions, sprinkle with salt and pepper to taste and pour the sour cream over the top.

9. Cover the frying pan and simmer for 1 hour.

Submitted by Paul B. | April 18th, 2024 See all of Paul B.'s Recipes.

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Next time you're grilling, use a bunch of rosemary sprigs tied together as your basting brush. It's a helpful tip that gives your food a hint of rosemary flavor and makes your backyard smell wonderful, too. Tie them up, dip in oil, and brush on your meats or veggies.
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