- 1 [2 to 3-pound / 900-g to 1.4-kg] muskrat
- Melted butter
- 1 cup [250 mL] canned cherry juice
- 1 tablespoon [15 mL] gooseberry jelly [optional]
Marinade
- Red wine
- Vegetable oil
- Chopped green onions
- Fine herbs
- 1 bay leaf
- Rosemary
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- Cut muskrat into large pieces; marinate pieces for 48 hours into a mixture made of 1/3 part red wine, 2/3 part vegetable oil, chopped green onions, fine herbs, bay leaf and rosemary.
- Drain, reserving marinade.
- Brown pieces into melted butter.
- Pour in drained marinade and simmer over low heat, for 1 1/2 to 2 hours.
- Thirty [30] minutes before the end of cooking time, mix in cherry juice and, if desired, gooseberry jelly.
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