Instructions: Soak saddles and hind legs in salt water as described in "Muskrat - Basic Information" (included in this collection). Dry with paper towels. Season meat, onions, and carrots well. Put in a Dutch oven with salt pork and simmer, covered, with just enough water to prevent scorching. Just before serving, thicken pan juices with flour.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.