Muskrat Stew - cooking recipe

Ingredients

2 cleaned muskrats
salt water
flour
2 Tbsp. salt
1 tsp. pepper
1 tsp. poultry seasoning
1 medium sized onion, finely chopped
1/2 c. sherry

Preparation

Soak muskrats in salt water overnight in refrigerator.
Next day, drain, wipe dry and cut each into 6 pieces:
2 hind legs, 2 front legs and 2 saddles.
Dredge with flour, salt, pepper and poultry seasoning.
Brown on all sides in hot fat (traditionally lard) in a heavy frying pan.
Then put into a roasting pan, cover with water and add a finely chopped onion.
Cover pan and cook about 1 hour in a 350\u00b0 oven, or until the meat is tender and juices are cooked down and thickened.
Stir in sherry.