1 Muskrat
1 tb Salt
1 qt Water
1 1/2 ts Salt
1/4 ts Paprika
1/2 c Flour
3 tb Lard or other fat
3 lg Onions; sliced
1 c Sour cream
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 tb salt to 1 qt water. Drain, disjoint and cut up.
Put flour, salt & 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 the
meat is browned, cover with onions, sprinkle with salt and pepper
and pour the cream over. Cover fry pan and simmer for 1 hour.
From: "Northern Cookbook" edited by Eleanor A. Ellis, Indian and
Northern Affairs Canada, 1967
