Category Archives: Muskrat

• 4 muskrats; (fat and glands removed)
• 1/2 lb bacon
• 1/2 bunch celery; chopped
• 4 onions; chopped
• 1/2 lb oleo
• 1/2 tsp. cayenne pepper
• Salt
• pepper
• 21 oz tomato soup

Saute bacon, celery, onions, oleo and cayenne pepper together for 10 minutes.

Put rats in bottom of a pan, cover tightly. Pour sauteed mixture over the rats, cover with unwatered tomato soup.

Bake, covered, for 2 1/2 hours at 350 F or until done.

Yield: 4 Servings

• 1 muskrat; fresh
• 1 hickory plank; larger than muskrat
• 1 tbsp. cooking oil
• 1 tsp. Salt
• 2 green onions; finely chopped
• 1 dash pepper
• 1 tbsp. fish sauce

Skin the fresh muskrat and discard the skin. (Can be saved and tanned into leather.)

Nail muskrat to the hickory plank, carefully stretching out.

Heat oil in 2 quart pot, then add onion and remaining ingredients. Saute, stirring, on medium heat until the sauce is done (about 5 minutes or more).

Place planked muskrat in a large pot, add 4 cups of water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour.

Most of the water will be absorbed by the meat and the remainder will be slightly thick–or carmelized.

Be careful not to burn it. Remove the muskrat from the pot carefully!

Seperate muskrat from the plank, and place meat to one side. Pour the sauce from the pot over the plank. Totally discard the muskrat and eat the plank.

Serve hot as a main dish, with lots of rice.

Yield: 4 Servings