Peppermint Patty
Tuesday - Saturday 10:00 AM - 5:30 PM
RECIPES
Peppermint Patty
Muskrat For Two ... I Double Dog Dare Ya ! By Raf Viniard
Paul Fielder is one heck of a muskrat trapper and the thought of good muskrat carcass going to a cat cubby or the dump was almost blasphemous . I finally talked him out of the meat but I couldn ’ t talk him into trying it himself .
Keep in mind a muskrat is just a water rabbit , also known as a Marsh Rabbit on the eastern shore of Maryland , Delaware and Virginia They eat things like cattails , wild rice , switch grass , etc . but they are also known to eat a few frogs , small fish , crawdads and snails .
When prepared correctly they are delicious ... you just have to get past the idea of it being a rat . It is much like eating a squirrel which is known in the south as a tree rat .
Now Paul kept the furs to sell but on the east coast , the meat is sold as well in local butcher shops and sometimes with the heads still on . There is a lot of meat on the cheeks and skull and it is very tender and juicy . Paul de-headed those he gave me , pictured above . Many family and friendly gatherings are had during muskrat trapping season back east .
First clean the muskrat removing any glands and then soak them in
Located inside Garden , Gift & Floral ! water for a couple of days changing the water about every 8 hours . Water should be clear when they are done bleeding out . This also helps remove any musky smell you may encounter when you skin them . I add a couple pinches of salt to my water with each water changing . Refrigerate during this process . After they have soaked ... here is how you cook them … In a big pot lay two muskrats in bottom of pan and add enough water to cover them about an inch . Next , dice up six slices of fatty bacon and add 1 tsp of apple cider vinegar , 1 tsp of black pepper and 1 tsp of Red Pepper flakes , and salt to taste . I add 1 tablespoon of rubbed sage and you can add more or less to match your taste . Quarter one medium onion and add to pot . Add more water if needed ... you want the muskrats covered during the cooking process . Cover the pot with a lid .
Let simmer until tender . Remove from water and drain . Coat the muskrats in a little flour . Put a small amount of bacon grease drippings in a cast iron skillet . Slowly heat skillet and put muskrat in skillet and let them brown a little on both sides .
Serve with hot sauce , a side of kale , collard or mustard greens , mashed taters and “ rat gravy ” from the browning drippings . Sop all that up with a fluffy homemade buttermilk cathead biscuit . A big old sweet tater goes very good with them as well . No it doesn ’ t taste like chicken , beef or pork . It will be “ Muskrat Love ”! ( Song by Captain & Tennille 1970 ’ s )... I triple dog dare ya ! Thanks Paul !
12
Winter is here so time to warm up the insides with this delicious hot recipe . Recipe provided by www . thedrinkblog . com . Stop by Plains Liquor to get all your ingredients . While you are there make sure you pre-order your Valentine Day flowers for your sweetie !
� � � � � � �
8 OZ . HOT CHOCOLATE 1 OZ . PEPPERMINT SCHNAPPS 1 OZ . DARK CRÈME DE CACAO ¼ OZ . CRÈME DE MENTHE WHIPPED CREAM CHOCOLATE SHAVINGS GLASS TYPE : MUG
● Make your hot chocolate . Pre-made package version okay .
● In a separate mug add your peppermint schnapps , the dark crème de cacao and crème de menthe and stir .
● Top with your hot chocolate and stir again
● Add whipped crème and finish with dark chocolate shavings
Plains Liquor Store
Tuesday - Saturday 10:00 AM - 5:30 PM
“ Please Drink Responsibly !
118 East Railroad ● Plains , Montana