Follow these steps for perfect results
muskrat, dressed
dressed
salt
pepper
potatoes
margarine
garlic powder
summer savory
celery
chopped
carrots
halved
onions
bacon
water
hot
Soak the muskrat overnight in salted water.
Cook the potatoes until tender.
Mash the cooked potatoes with margarine.
Mix salt, pepper, savory, garlic powder, and chopped celery into the mashed potatoes.
Stuff the muskrat with the potato mixture.
Sew up the muskrat to secure the stuffing.
Season the outside of the muskrat with salt and pepper.
Place the muskrat on a rack in a roasting pan.
Arrange halved carrots and onions around the muskrat.
Lay bacon strips across the back of the muskrat.
Bake at 400°F (200°C) for 10 minutes.
Pour 2 cups of hot water over the muskrat.
Continue baking for about 1 hour, or until the muskrat is cooked through.
Expert advice for the best results
Ensure the muskrat is fully cooked before serving.
Adjust seasoning to taste.
Consider adding other root vegetables, such as parsnips or turnips.
Everything you need to know before you start
20 minutes
The muskrat can be stuffed ahead of time and refrigerated overnight.
Serve the stuffed muskrat whole on a platter, surrounded by the roasted carrots and onions. Garnish with fresh parsley.
Serve with a side of roasted root vegetables.
Pair with a hearty bread for soaking up the juices.
Earthy notes complement the muskrat.
Discover the story behind this recipe
Historically consumed in rural communities as a sustainable source of protein.
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