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1 muskrat Water 1 tsp. salt 1/8 tsp. pepper 1/2 med. sliced onion 1/2 cup fat 1 cup tomato catsup 1/2 tsp. Worcestershire Sauce
Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water). Drain, disjoint, and cut into desired pieces. Place in a deep pan and add 1 quart water, salt, pepper, and onion. Cook about 1 hour. Melt fat in skillet and fry meat to brown on one side. Turn and immediately pour catsup and Worcestershire Sauce over the meat. Almost cover with water (about 1 cup) and let simmer until gravy is thick enough to serve (about 30 minutes). |
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The content of this website is from my previous possume recipe website and is a collection of recipes that was given to me a long time ago by Brandon. The images were sent to me via email throughout the years and/or was purchased at a photo warehouse. Absolutely no copyrighted material as been porpusely added to this site. If you believe that your copyrighted information has been added here, please send me an email and it will be immediately removed. webmaster @redneckpossum.com (delete space added to prevent spam). |
