Title: Baked Muskrat (Ai)
Categories: Game Pork Vegetable
Yield: 1 Servings
After skinning the muskrat, cut off the head and feet. (Make sure you
remove the musk parts, which are located under the front legs.) Soak an
hour or two in slightly salted water. Place in a baking dish (may be left
whole or cut up) and add two or three slices of salt pork and a small
onion. Butter or lard should be rubbed on the meat before baking so it will
not dry. Bake in a moderate oven until the meat is tender when tested with
a fork. Serve with baked potatoes and hot scones (fried bread).
SOURCE:*Mrs. Alda Pierce, Oneida, Iroquois Cookbook SHARED BY: Jim Bodle
10/92 Submitted By BILL CHRISTMAS