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Allegheny Baked Marsh Hare

1 x Muskrat
Salt
3 med Potatoes
2 tbl Butter
Freshly-ground black pepper to taste
1 tsp Dried summer savory
1 cup Minced celery
2 lrg Carrots cut into quarters
3 slc Bacon


Soak muskrat in water to cover, with 1 tablespoon salt per quart of water, overnight. Cook potatoes and mash with butter, 1/2 tablespoon salt, 1/4 teaspoon pepper, the savory and celery. Stuff muskrat with potato

stuffing, and sew up or truss. Rub with 1 teaspoon salt and 1/8 teaspoon pepper. Put on a rack in roaster, with legs tied to body. Arrange carrot quarters around the muskrat and the bacon on top. Bake at 400 degrees for 10 minutes. Pour 2 cups hot water over the meat and cook an additional 35 minutes. Remove bacon and cook for 10 minutes more.

This recipe yields 2 to 4 servings.


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