- 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
- 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