Recipe Categories
Meat 
Raccoons

Kat's Muskrat

4 x Young muskrats cut serving pieces
    Salt to taste
    Freshly-ground black pepper to taste
    Paprika to taste
    Red pepper flakes to taste
2 cup Sliced onions
1 cup Sliced carrots
1/4 lb Salt pork diced and rendered
2 tbl Flour

 Method :
Soak saddles and hind legs in salt water as described in "Muskrat - Basic Information" (included in this collection). Dry with paper towels. Season meat, onions, and carrots well. Put in a Dutch oven with salt pork and simmer, covered, with just enough water to prevent scorching. Just before serving, thicken pan juices with flour.
This recipe yields 8 servings.