Dutch Oven Muskrat
This is similar to a stroganoff, but the meat is still on the bone. Serve with buttered egg noodles and crusty bread. Also add a plate of fresh tomatoes in the summer or stewed tomatoes in the winter, both perked up with fresh basil leaves.
INGREDIENTS | SERVES 6 to 8
- 1 (6- to 8-pound) muskrat, cut into pieces
- Vinegar and Salt Brine
- 6 strips bacon, chopped
- 1 onion, sliced
- 1 cup seasoned all-purpose flour
- 1 cup beef consommé
- 1 cup sour cream
Soak muskrat pieces in a bowl of Vinegar and Salt Brine overnight.
Remove meat and throw brine away. Remove as much fat from meat as possible and set meat aside.
Fry chopped bacon in a Dutch oven until beginning to brown. Add onion and cook for 3 or 4 minutes.
Dredge meat in flour and brown over medium-high to high heat with the bacon and onion. Brown in two batches to avoid crowding the pan.
When browned, place all meat back in the pan. Add beef consommé and simmer for about an hour or until meat is fork tender. Add the sour cream and warm through.
Calling All Small Young Animals
When a game cookbook calls for a small animal, it means an animal two years old or younger. These young small animals are tender and usually not strong flavored. Older small animals are almost not worth messing with. Their strong flavor and tough, stringy meat are best not set on the table.
