Instructions: Soak muskrat in brine of four cups water and 1 tablespoon, refrigerated, overnight. Drain, rinse thoroughly in fresh water, and drain again. Cut into serving pieces. Shake with flour, 2 teaspoons salt, pepper, red pepper, and paprika to coat well. Brown meat slowly on all sides in bacon fat; add onions and cook until onions are soft. Add 1/2 cup water. Reduce heat, cover, and simmer gently for 20 to 30 minutes, adding more water if needed. Thicken gravy with leftover seasoned flour if desired.

This recipe yields 3 to 4 servings.

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