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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

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