JANUARY/FEBRUARY 2004
Nellie Flowers' Stewed Muskrat
Serves 4-6
1 muskrat, skinned and cut into pieces
water to cover
2 teaspoons sage
2 onions, coarsely chopped
salt and pepper to taste
Place ingredients in large pot with water to cover. Bring to a boil, then lower heat to simmer and cook for an hour or until meat is tender. Cut into pieces and serve in a bowl with some of the broth. Serve with bread to mop up the juices.
Note: Nellie’s son and grandson provide her with the main ingredient, which is difficult to find without going into the woods on a muskrat hunt.
