Muskrat Stew

1. 1

   Soak muskrats in salt water overnight in refrigerator.

2. 2

   Next day, drain, wipe dry and cut each into 6 pieces:

3. 3

   2 hind legs, 2 front legs and 2 saddles.

4. 4

   Dredge with flour, salt, pepper and poultry seasoning.

5. 5

   Brown on all sides in hot fat (traditionally lard) in a heavy frying pan.

6. 6

   Then put into a roasting pan, cover with water and add a finely chopped onion.

7. 7

   Cover pan and cook about 1 hour in a 350u00b0 oven, or until the meat is tender and juices are cooked down and thickened.

8. 8

   Stir in sherry.

No additional tips available.