Muskrat Creole
1 Muskrat cut into serving pieces
Vinegar
Water
4 slices Onion
4 Bay leaves
12 whole cloves
1/2 tsp Salt
1/8 tsp Freshly-ground black pepper
3 tsp Bacon drippings
1 cup Sour cream
1/2 cup Diced stewed prunes
Marinate meat in equal amounts of water and vinegar to cover, with onion, bay leaves, cloves, salt, and pepper, refrigerated, for two days. Be sure the meat is always covered with liquid. Drain meat and pat dry; reserve the marinade. Sear meat on all sides in hot fat. Drain off fat and add enough marinade to cover pieces of meat. Cover skillet and simmer until tender, about 30 minutes. Just before serving add sour cream and prunes. Bring to a rapid boil; discard bay leaves. Serve with fried bread triangles and the sauce poured over.
This recipe yields 3 to 4 servings.