Try this Carmelized Muskrat Onaplank (Muskrat on a Plank) recipe, or contribute your own.
Suggest a better descriptionSkin the fresh muskrat and discard the skin.( Can be saved and tanned into leather.) Nail the muskrat to the hickory plank, carefully stretching out. Chop the green onion fine. Heat the oil in 2 quart pot, then add the onion and the remaining ingredients. Saute, stirring, on medium heat until the sauce is done. (about 5 minutes or more). Place planked muskrat in a large pot, add 4 cups of water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour. Most of the water will be absorbed by the meat and the remainder will be slightly thick--or carmelized. Be careful not to burn it. Remove the muskrat from the pot carefully ! Seperate the muskrat from the plank, and place meat to one side. Pour the sauce from the pot over the plank. Totally discard the muskrat and eat the plank ! Bon Appetite. Serve hot as a main dish, with lots of rice. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 38 | ||
Calories from Fat: 32 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 348.3mg | 12 % | |
Potassium 47.8mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 0.9g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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