Wacky Recipe Wednesday #2 – Fred’s Fricasseed Muskrat

Another Wacky Wednesday and the techno demons have made me waste enough time in the last two days. (grrrrrrrr.)

My Hacked Facebook page with a horse rescue title – asks me to approve a friend and I stupidly think its a site that I know. PORNO ALERT!!! Blushing and quick explanation to the friend…What the frell?

PayPal sends me a warning about my account – or did they?  I call them, after encountering a site that asks me for my details including SS#, and wait for a while before someone can help me…la la la la la la la etc. They advise I send an email to the spoof people at PayPal. Resolved.

Reconnecting external monitor: after reading a lot of desperate people’s questions on a forum, who were in my same no-connection-situation and despite all the jargon they get no where…have to call MAC help desk only to find out I didn’t screw the screws tight enough on the back of the monitor – sheepish grin. Kudos to MAC people. They are always kind and patient.

So in honor of this Wacky Wednesday (As a stress reliever) I present you with the Recipe for “Fred’s Fricasseed Muskrat”Recipe. From 1981 Maryland’s Flavors

Before anyone starts to have a hissy fit, I am in no way dissin’ anyone’s food culture. This muskrat recipe is from Senator and Mrs. Frederick C. Malkus, Jr. of Dorchester County. [And no, I will not be going out trapping muskrat for dinner anytime soon; with the exception of the arrival of the coming apocalypse or possibly after the next Presidential election. (Seriously who could…eat such a cute animal?)]

Fred’s Fricasseed Muskrat Recipe

Ingredients

3 muskrats

1/2 cup of flour

2 tablespoons of shortening

1/2 teaspoon of salt

Dash of pepper

2 onions, sliced and or 1/2 pound bacon, sliced small

2 pints of water

Method

Cut muskrats into serving pieces. soak in salt water for 5 hours changing the water several times. Drain and dredge in flour. Brown in hot shortening in a heavy skillet. Salt and pepper as you fry. Remove pieces and pour off excess fat. Place muskrats back into pan; add onions and/or bacon and water. Cover and bake at 350 degrees for 1 hour.

Variation: For sour muskrat, add 1 pint vinegar and 1 pint water in place of 2 pints of water.

The Minnesota DNR writes:

“The muskrat is not really a rat, but it is a common herbivore (plant eater) of Minnesota’s wetlands. The muskrat and its bigger cousin, the beaver, are the only mammals that actually build homes in the water. That is where they spend the winter and raise their young”

images

Photo Credit to havahart.com

Thanks for stopping by my kitchen!

Save room for a laugh and smile today!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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9 Responses to Wacky Recipe Wednesday #2 – Fred’s Fricasseed Muskrat

  1. Linda says:

    Definitely sounds like a crazy day! Musckrat – yea, I don’t think so! I’d have to substitute something else…squirrel maybe? LOL 🙂

  2. When we had a lot of property and some water out in the country every year a young man came to trap them. Never asked him what he did with them, assumed he used the pelts.

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