|
Recipe:
|
Fried Muskrat
|
|
Serves:
|
6
|
|
Ingredients:
|
1 muskrat
2 medium onions, chopped
salt and pepper
|
|
Procedure:
|
Skin and remove the musk gland from the 'rat. Immerse it in a kettle of water. Add onions. Salt and pepper to taste. Cook until the scum is no longer produced. Drain off water, leaving onion with the 'rat. Add more water and continue cooking until tender. Remove and fry as you like in a skillet or spider.
Cook's note: Soak the cleaned muskrat in salt water with 2 Tbl of vinegar for 2 hours. Drain, rinse and then proceed.
Muskrat was (and still is, by some) considered to be a delicacy by the French inhabitants of the Great Lakes. The flesh has a strong but tasty flavor. The musk gland must be removed before cooking, however. If the gland is left in, the 'rat will taste as if it were allowed to rot. This dish was cooked and served at Fort Niagara during the French & Indian War.
|
|
Difficulty (1-10):
|
7
|
|
Cooking (yes/no):
|
Yes
|
|
Country:
|
France, via Canada and the U.S.
|
|
Speciality:
|
n/a
|
|
Rating:
|
n/a
|
|
Author:
|
"Pease Porridge: Beyond the King's Bread"
|
|
Author URL:
|
http://
|
|
Contributor:
|
Wilderness Woman
|
|
Hits:
|
94
|
|
Comments:
|
Comments 0 | Rate Recipe
|
|
No Recipe Image to View
|
![The Mohican Board! [Bumppo's Redux!]](images/wwwboard.gif "The Mohican Board! [Bumppo's Redux!]")
