1. Cut into bite-sized pieces whatever vegetables desired: carrots, onions, turnip, potatoes parsnip, even green peppers-this mirepoix is mainly used for flavouring.
2. Add salt, seasoned salt, and pepper to taste.
3. Stuff muskrat.
3. Braise at 325 F. for 2-1/2 - 3 hours.
Woodchuck is another name for the weather-prophesying ground hog. They are best shot in the autumn, when they are well fattened in preparation for the winter-long hibernation and may be cooked like rabbit, except that under the front legs and in the small of the back of the woodchuck there are seven to nine white muscle like sacks, or kernels. These must be cut away, or the meat will be strong. Woodchuck meat is generally soaked overnight in salted water before cooking.
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