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Michigan Special Hare
1 x Young muskrat
4 cup Water
1 tsp Salt
1/8 tsp Freshly-ground black pepper
1/2 med Onion sliced
1/2 cup Melted butter
1 cup Catsup
1/2 tsp Worcestershire sauce
Soak muskrat as described in Muskrat - Basic Information (included in this collection), then drain and cut into pieces. Put the meat in a deep pan with the 4 cups water, salt, pepper, and onion, and cook, covered, slowly for 1 hour. Remove and dry meat pieces, and brown them on one side in melted butter. Turn and add mixed catsup and Worcestershire. Almost cover meat with water, about 1 cup, and simmer until sauce is thickened, about 30 minutes.
This recipe yields 2 servings.
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