Chef's Level
Muskrat And Onions
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Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | whole | Muskrat |
Muskrat
As muskrat is mainly herbivorous, its flesh is sweet and palatable, similar to rabbit, although darker, and is fine grained. It can be delicious roasted, broiled, braised or stewed.
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| 1 | part | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 5 | cups | Water |
Water
Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture
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|
| 1/4 | teaspoon | Paprika |
Paprika
Paprika is a spice derived from grinding dried peppers, typically red bell peppers or chili peppers. It boasts a vibrant red color and a complex flavor profile, ranging from mild and sweet to
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|
|
| 1/2 | cup | Flour |
Flour
Flour is a powdery substance made by grinding grains, seeds, or roots. It's a staple in baking and cooking, acting as a binding agent and providing structure and texture to dishes.
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In taste, flour |
|
| 3 | tablespoon | Lard |
Lard
Lard is rendered pork fat that's been used in cooking for centuries. It boasts a rich, savory flavor and a high smoke point, making it ideal for frying, sautéing, and baking.
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|
| 3 | large | Onions » sliced |
Onions
The Onion is a member of the Allium family of plants and is a close relative of garlic, scallions, leeks and chives. Onions are considered root vegetables because they grow below the surface
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|
| 1 | cup | Sour Cream |
Sour Cream
Sour cream is a tangy dairy product, adding richness to dishes with its creamy texture and subtle acidity. Its tanginess cuts through the richness of dishes like stroganoff or balances the sweetness in
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 30 Minutes | 1 Hour | 1 hour 30 minutes |
Directions:
Before baking, preheat oven to 300°F / 150°C / Gas Mark 2
1. Skin and clean the muskrat, remove the fat, scent glands and white tissue inside each leg.
2. Soak the Muskrat overnight, covered completely, in a weak brine solution of 1 tablespoon of salt to 5 cups water.
3. Drain, disjoint and cut up the Muskrat.
4. Place flour, 1 1/2 teaspoons salt and paprika in a paper bag.
5. Add muskrat pieces and shake until each piece is well coated.
6. Melt lard in heavy frying pan until shimmering.
7. Add the muskrat pieces and sauté slowly until browned.
8. When meat is browned, cover with onions, sprinkle with salt and pepper to taste and pour the sour cream over the top.
9. Cover the frying pan and simmer for 1 hour.
Submitted by Paul B. | April 18th, 2024 See all of Paul B.'s Recipes.
Filed Under:
Tested and True
A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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| @Laurette D. | November 18th, 2024 |
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A surprising but delicious recipe! I followed the instructions to the letter, and the result was fantastic. Definitely a dish to remake on special occasions. I gave it a 5 |
| @Maria G. | September 2nd, 2024 |
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A very interesting recipe. The flavor was surprisingly good, although somewhat different from what I'm used to. I gave it a 4 |
| @Luca R. | July 22nd, 2024 |
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The muskrat recipe was a disappointment for me. I've never cooked muskrat before, and I didn't like the result. I wouldn't recommend it to my friends. I gave it a 2 |
| @Mei C. | June 20th, 2024 |
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This is an interesting recipe that I tried out. The prep process was a bit complicated, but the end result was okay. The taste was too strong for me. Perhaps I will try other recipes to improve. I gave it a 3 |