Muskrat Stew

Directions

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 350° oven, or until the meat is tender and juices are cooked down and thickened.
8. 8
   Stir in sherry.