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Deep-fried muskrat (legs and back pieces)

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  • 2 or 3 muskrats, cut up
  • 1 large onion, chopped
  • Salt and pepper
  • Butter or margarine


Servings 4
Level of difficulty Average
Preparation time 3mins
Cooking time 12mins
Cost Average budget


Step 1

Soak muskrats in salt water and cover for 3 or 4 hours or overnight. (This will release a great deal of the wild taste.) Drain and rinse well. Place pieces in a large pot. Cover muskrats with water; add onions and salt and pepper to taste. Parboil 2 to 3 hours or until tender. Remove from liquid and drain and dry. Deep fry or pan fry in butter or margarine until crusty brown.

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