Instructions: Soak muskrat as described in "Muskrat - Basic Information" (included in this collection), then drain and cut into pieces. Parboil meat pieces for 20 minutes, drain, and wipe with a damp cloth. Make a batter of egg yolk, milk, salt, and flour. Dip the Meat pieces into the batter and brown in hot fat. Reduce heat, cover, and cook slowly for 1 1/2 hours, turning a few times.

This recipe yields 2 to 4 servings.

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