Ingredients
1 each fresch muskrat (r-r-road kil
1 each hickory plank, slightly
1 tbsp kookingkt oil
1 larger dan muskrat
1 tsp salt
2 each green onions
1 dash pepper
1 tbsp fisch sauce
Directions
Skin ze fresch muskrat undt discard ze skin.( Kan be
safed undt tanned into leader.) Nail ze muskrat to ze
hickory plank, karefully stretchingkt out. Khop ze
green onion fine. Heat ze oil in 2 quart pot, den add
ze onion undt de r-r-remainingkt ingktredients. Saute,
stirringkt, on medium heat until ze sauce ist done.
(about 5 minutes or more). Place planked muskrat in a
large pot, add 4 kups uff water and simmer, uncofered,
on medium heat for ein hour. Add ze fisch sauce undt
continue to simmer on medium heat 1 more hour. Most
uff de vater vill be absorbed by ze meat und de
r-r-remainder vill be slightly dick--or karmelized.
Be kareful not to burn it. R-r-remofe ze muskrat from
ze pot karefully ! Seperate ze muskrat from ze plank,
undt place meat to ein side. Pour de sauce from ze pot
ofer ze plank. Totally discard ze muskrat undt eat ze
plank ! Bon Appetite. Serfe hot as a main disch, mitt
lots uff rice.
Servings: 4 servings
Karmelized Muskrat (Bavarian) Recipe brought to you by Recipe Ideas
Categories: German; Meat
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Later on, in Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the early Romans made use of many different spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and dill. For the next few years, the rich families of Wesstern Europe strove to lay on the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Karmelized Muskrat (Bavarian) recipe.
