1 Muskrat
1 tbsp Salt
1 quart Water
1 1/2 tsp Salt
1/4 tsp Paprika
1/2 cup Flour
3 tbsp Fat
3 large onions; sliced
1 cup 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 quart 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 saute 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.

SERVES: 4

Yield: 4 servings

Source: The Northern Cookbook from the Ministry of Indian
Affairs, Ottawa, Canada, edited by Eleanor A. Ellis

Collected by Bert Christensen
Toronto, Ontario