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1 md MUSKRAT
SALT AND WATER FOR SOAKING
1/4 c Chili powder
1/4 c Paprika
1 c Tomato puree
1/2 c Molasses
1/2 c Onion, grated
Salt and pepper
Cut muskrat into serving pieces and soak overnight in salt water to
cover. Drain and dry. Dredge with mixture of paprika and chili
powder. Place on grill over coals with a drip pan underneath. Mix
remaining ingredients and correct seasoning. Baste meat frequently
and turn often until tender.
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