Fried Muskrat



  • 1 muskrat
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 medium sliced onion
  • 1/2 cup fat
  • 1 cup tomato catsup
  • 1/2 teaspoon Worcestershire sauce


Soak muskrat overnight in salted water (1 tablespoon salt to 1 quart water). Drain, disjoint and cut into desired pieces. Place in deep pan and add 1 quart water, salt, pepper, onion and cook about 1 hour. Melt fat in skillet and fry meat brown on one side; turn, and immediately pour catsup and Worcestershire sauce over the meat. Almost cover with water (about 1 cup) and let simmer until gravy is thick enough to serve (about 30 minutes).


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