ready in: 2-5 hrs
recipe id: 42220
4 muskrats (all fat and glands removed)
1/2 pound bacon
1/2 celery bunch, chopped
4 onions, chopped
1/2 pound oleo
1/2 teaspoon cayenne pepper
1 can (21 ounce size) tomato soup
Saute bacon, celery, onions, oleo and cayenne pepper together for 10 minutes.
Put rats in bottom of a pan you can cover tightly (my mother makes a double batch and uses the roaster that she cooks turkey in). Pour sauteed mixture over the rats, and then cover with tomato soup (Don't add water to the soup).
Bake, covered, for 2 1/2 hours at 350 degrees F or until done.
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