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Muskrat Stew

1 Muskrat -- cut into pieces
Flour
Salt -- to taste
Freshly-ground black pepper -- to taste
2 1/2 tablespoons Butter
7 cups Boiling water
1 teaspoon Thyme
1 cup Corn
3 Potatoes -- cubed
1/4 teaspoon Cayenne
3 medium Onions -- sliced
2 cups Canned tomatoes with juice

Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour.


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