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1 muskrat (dressed & disjointed)
1½ tsp. salt
1/4 tsp. paprika
1/2 cup flour
3 tbsp. fat
3 large onions
1 cup sour cream
Soak muskrat overnight in salted water (1 tbsp. salt to 1 qt. water).
Season with 1 tsp. salt and paprika, roll in flour, and fry in fat until browned.
Cover muskrat with onions, sprinkle onions with 1/2 tsp. salt.
Pour in the cream.
Cover skillet tightly and simmer for 1 hour.
North Carolina Cooperative Extension, www.ces.ncsu.edu
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