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Smothered Muskrat
Sent in by Dennis Hull.

~ 2 muskrats, all fat and glands removed
~ flour
~ salt
~ pepper
~ oil
~ 1 cup sour cream

Cut muskrat into quarters.

Season some flour to taste with salt and pepper.

Heat 1/4" of oil in large skillet over medium heat.

Roll meat in the seasoned flour and add to the hot oil.

Cook until golden brown on both sides. Flip as needed.

When browned, remove meat and drain almost all of the fat.

Return meat to skillet and reduce heat to low.

Spoon the sour cream over meat and cover.

Cook on low until tender flipping as needed.

Adjust seasoning if needed.

Serve and enjoy with your favorite side dishes.

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