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Small Game Recipes: Muskrat: Allegheny Baked Muskrat
  • 1 Muskrat
  • salt
  • 3 medium Potatoes
  • 2 tablespoons Butter
  • black pepper to taste
  • 1 teaspoon Dried summer savory
  • 1 cup Minced celery
  • 2 large Carrots cut into quarters
  • 3 slices Bacon

Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more.

? Servings.