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Here's an Easy Cooking Recipe for Delaware Muskrat.
No animal is more a part of Delaware’s culture than the muskrat, also known as the Delaware marsh rabbit.
In the first half of the 20th century, trapping the muskrat for meat and fur was an important resource for farmers and watermen idled by winter weather. The tradition continues today, but on a much smaller scale.
The taste of muskrat has been described as something like the dark meat on chicken, only darker and oilier. Popular muskrat recipes include BBQ MUSKRAT and MUSKRAT STEW.
Try this Easy Cooking Recipe for Muskrat from pbs.org.
1 medium to large muskrat
1 c. duck sauce
2 beef bullion cubes
2 c. water
dash of salt and pepper
1 T. flour
2 tsp. vinegar
1 medium onion
1/4 tsp. black pepper
1/2 tsp. salt
1 tsp. dark brown sugar
1 tsp. Worcestershire sauce
1/2 c. catsup
Place muskrat in shallow baking dish with baking mixture.
Cover with foil.
Bake for 30 minutes at 350 degrees.
While muskrat is cooking, mix the other ingredients in a saucepan to make the BBQ sauce.
Make sure to stir frequently, as it tends to stick.
Cook for only 3-4 minutes.
Drain essence of cooked muskrat.
Pour on BBQ sauce, working all over.
Put back in oven (uncovered) for about 15 minutes.
Or try this Muskrat recipe:
Mom's Old Fashioned Muskrat
3 slices fat meat
salt (to taste)
2 tsp. pepper
sage (to taste)
1 medium onion (sliced)
Put in a pot.
Cover with water.
Let boil for 5 minutes.
Pour water off.
Add fresh water, fat meat, salt, pepper, sage and onion.
Let boil until tender.
In an iron skillet, put a small amount of cooking oil.
Put muskrat in skillet and let brown a little.
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