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Ingredients
- 1 x Muskrat Salt
- 3 med Potatoes
- 2 Tbsp. Butter Freshly-grnd black pepper to taste
- 1 tsp Dry summer savory
- 1 c. Chopped celery
- 2 lrg Carrots cut into quarters
- 3 slc Bacon
Method
- Soak muskrat in water to cover, with 1 Tbsp.
- salt per qt of water, overnight.
- Cook potatoes and mash with butter, 1/2 Tbsp.
- salt, 1/4 tsp.
- pepper, the savory and celery.
- Stuff muskrat with potato stuffing, and sew up or possibly truss.
- Rub with 1 tsp.
- salt and 1/8 tsp.
- 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 min.
- Pour 2 c. warm water over the meat and cook an additional 35 min.
- Remove bacon and cook for 10 min more.
- This recipe yields 2 to 4 servings.
