Muskrat roasted in tomato sauce  



  • 3-4 muskrats (all fat and glands removed)
  • 1/2 lb bacon
  • 1/2 bunch celery, chopped
  • 4 onions, chopped
  • 1/2 lb oleo
  • 1/2 tsp cayenne pepper
  • salt pepper
  • 21 oz canned tomato soup (2 standard cans)


Saut' bacon, celery, onions, oleo, and cayenne pepper together for 10 minutes. (2) Put rats in bottom of a pan you can cover tightly (my mother makes a double batch and uses the roas- ter she cooks turkey in). (3) Pour saut'ed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) (4) Bake, covered, for 2 1/2 hours at 350 deg. F or until done.


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