MUSKRAT

Step 1

Soak muskrats in salt water and cover for 3 or 4 hours or overnight. (This will release a great deal of the wild taste.) Drain and rinse well. Place pieces in a large pot. Cover muskrats with water; add onions and salt and pepper to taste. Parboil 2 to 3 hours or until tender. Remove from liquid and drain and dry. Deep fry or pan fry in butter or margarine until crusty brown.