A cajun giving cooking lessons to yankees and europeans. This can only go awesome.
There, but for the grace of God, goes John Bradford
My aim, then, was to whip the rebels, to humble their pride, to follow them to their inmost recesses, and make them fear and dread us. Fear is the beginning of wisdom.
I am tired and sick of war. Its glory is all moonshine. It is only those who have neither fired a shot nor heard the shrieks and groans of the wounded who cry aloud for blood, for vengeance, for desolation.
Yeah, the art of cooking swamp creatures so they don't taste like mud and rotting vegetation. Pass the cayenne pepper I guarantee.
"He is no fool who gives what he cannot keep to gain that which he cannot lose." *Jim Elliot*
#6.
There are times I wish they’d just ban everything- baccy and beer, burgers and bangers, and all the rest- once and for all. Instead, they creep forward one apparently tiny step at a time. It’s like being executed with a bacon slicer.
“Politics is the art of looking for trouble, finding it whether it exists or not, diagnosing it incorrectly, and applying the wrong remedy.”
To learn who rules over you, simply find out who you are not allowed to criticise.
"The purpose of a university education for Left / Liberals is to attain all the politically correct attitudes towards minorties, and the financial means to live as far away from them as possible."
We're discussing culinary nuances in a thread about catching rodents, what do you expect?
Anyway, here's a recipe I found from a Canadian classic: The Northern Cookbook, which if you can ever get a hold of has recipes for all sorts of crazy criters, from Skunk to Reindeer to Grizzly Bear!
Personally, I'd take this recipe in another direction, and it isn't my favorite, but this seems like a good neutral recipe. It will also give you a good start in small game and trap mammals. Note, as I had mentioned with hare, it says to skin the animal, remove the fat, and use a brine solution.
Feel free to suppliment Muskrat with whatever small game or trap animal you happen to catch (such as hare).
Smothered Muskrat and Onions
1 Muskrat
1 tb -Salt
1 qt -Water; Canadian qt=5 cups
1 1/2 ts -Salt
1/4 ts Paprika
1/2 c Flour
3 tb Fat
3 lg Onions; sliced
1 c Sour cream
Skin and clean the muskrat, remove fat, scent glands and white tissue
inside each leg.
Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt
(Imperial qt = 5 cups) water. Drain, disjoint and cut up.
Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake
until each piece is well coated.
Melt fat in heavy fry pan, add the muskrat pieces and sauté slowly until
browned.
When meat is browned, cover with onions, sprinkle with salt and pepper and
pour the cream over.
Cover fry pan and simmer for 1 hour.
SERVES: 4
My kingdom for a
.
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