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1
1-1/4
1
2
1
1/4
1
1/3
3
5-1/2
1
1/4
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c
c
c
t
t
T
c
t
t
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Muskrat (1)
Potatoes (2)
Onions
Tomatoes, canned
Corn, canned
Flour
Salt
Pepper
Fat or Oil (3)
Water
Thyme, dry
Cayenne
-- Garnish
Parsley
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Do-Ahead - (11 hrs - 1-1/4 hrs work)
- You will need to start this recipe at least a day ahead. Prepare
your MUSKRAT as described on our
Muskrat page,
including cutting into chunks. See Note-4
for additional hints.
Prep - (20 min)
- Peel Potatoes and cut into about 1 inch chunks. Hold in
cold water until needed.
- Peel ONIONS and chop small.
- Chop TOMATOES from a 28 oz can coarse. Add enough of their
juice to make up 2 cups.
- Drain CORN.
- Chop PARSLEY for Garnish.
Run - (4-3/4 hrs)
- In a pot, set 5-1/2 cups Water to come to a boil while
frying the Muskrat.
- Mix Flour with Salt and Pepper. Roll
Muskrat chunks in flour until lightly coated.
- In a spacious skillet or sauté pan, heat Fat or
Oil and fry Muskrat chunks over moderate heat,
tumbling now and then until lightly browned all over. Be careful
the crumbs of flour do not burn, they should be reddish, not
chocolate.
- Stir fried Muskrat, into the boiling water, leaving as
much oil behind as you can, but do include as much of the crumbs as
you can, as they will thicken the stew. Stir in the Onions,
Thyme and Cayenne. Bring to a simmer and simmer for
2-1/4 hours.
- Stir in Potatoes and Corn. Bring back to a boil
and simmer another 15 minutes.
- Stir in Tomatoes. Bring back to a boil and simmer another
45 minutes. Monitor thickness of the stew, keeping in mind it will
be a noticeably thicker when cooled below a simmer. Add boiling
water or boil uncovered as needed.
- Check seasoning and serve hot. See also
Note-4.
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