1 tb Salt
1 qt Water; Canadian qt=5 cups
1 1/2 ts Salt
1/4 ts Paprika
1/2 c Flour
3 tb 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 Tbsp salt to 1 qt (Imperial qt = 5 cups) 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 sauté slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over.
Cover fry pan and simmer for 1 hour.
Recipe serves 4
Recipe source: The Northern Cookbook Ministry of Supply and services, Canada