We always saved the hind legs off the muskrats. We usually dredged them in flour, browned them and stewed them with onions and chicken broth. When done thickened the gravy and served them with drop dumplings and sweet/sour red cabbage.
But then we would make stew and jerky from the hind legs and backstraps off the beaver we caught, slice up the liver and fry it with onions and serve it alongside our eggs in the morning.
Raccoon got roasted just like a turkey.
