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Stuffed Muskrats By Carl Romain OK we are going to start off with the Ingredients to this fine cuisine. First you need three muskrats, dressed 7.5 L (2 Gal) water 125 ml (1/2cup) baking soda 125 ml (1/2 cup)olive oil Juice three lemons Salt and pepper, to taste Granulated garlic, to taste 12 juniper berries, crushed 15ml (1 tbsp) lemon zest 500ml (2 cups) chopped mushrooms 500ml (2cups) diced onions 125ML (1/2 cup) chopped celery In a large mixing bowl ( 5 Gallons ) bucket, combine baking soda and 2 Gallons of water over night. Place muskrats in and refrigerate over night. Pre heat the oven at 350 F . Remove Muskrats from water solution,rinse well and drain. Coat muskrat's with the olive oil and lemon juice , garlic, berries and Zest. Then Set a side. In a mixing bowel combine the mushrooms , onions ,celery, bell peppers ,brad crumbs, egg and broth. Mix well seasoned to taste. Stuff the muskrat's cavities loosely! Bake uncovered 1 1/2 hours or until tender occasionally basting with white wine, and then transfer to a plate Serve with white rice or wild rice.

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Contributed by Carl Romain on February 17, 2010, at 9:35 PM UTC.

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This intel was contributed by Carl Romain Carl Romain

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