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There are a number of quarries available to the archer which don't normally fall into the game animal category. One such animal is the ubiquitous muskrat. At dawn and dusk, particularly around farm ponds or near docks on lakes, you can get opportunities for shots at a challenging target. If Dame Fortune decides you are a favorite stepson and smiles on your efforts, you can dine on a delightfully different dish.
1/2 cup all-purpose flour
Salt and pepper to taste
1 muskrat, cut into serving pieces
2 tablespoons butter
1/4 cup olive oil
1 cup sliced onion
1 cup sliced fresh mushrooms
1 (10-ounce) can cream of mushroom soup
Combine flour with salt and pepper. Dip the meat into the flour mixture. Heat the butter and two tablespoons of the olive oil in a Dutch oven and brown the meat. Remove from the pan, add the remaining oil and sauté the onion and mushrooms until tender. Stir in the soup and mix well. Heat to a simmer. Return the meat to pan, cover, and simmer until tender.
TIP: Be sure to remove all the scent glands and kernels present underneath the muskrat's leg joints. Leaving them in place will result in inferior taste.
All recipes by Jim Casada. Jim Casada is a full-time freelance writer whose work includes writing or editing a number of cookbooks on wild game. For information on these books, others he has written or edited, or to sign up for a free subscription to his monthly e-newsletter, visit his website at www.jimcasadaoutdoors.com