Muskrat Meat

Muskrat Meat Muskrat and french-fries, the criss-cross cut kind Not exactly the meal most folks have in mind The potatoes are easy, just cut them and fry them The muskrat not so much, folks seldom do try them They are sort of like chickens; no feathers just fur Both have to be plucked before cooking for sure They’re best cooked in wine, the more wine the better And make sure you keep your dry throat even wetter If cooked with the head, put an onion in there If the head is misplaced, in the rat’s derriere The four little legs you tuck under its belly And take out the guts if they’re cooked they are smelly At 400 degrees and covered with foil With a pan underneath to catch muskrat oil In an hour or so the skin starts to glow Uncover the rat – turn the oven down low Sprinkle with pepper and perhaps garlic salt If it’s not to your liking it’s not really your fault The recipes skimpy your stomach is weak The cook when he wrote it had his tongue in cheek