This recipe works when there is a nice-sized tenderloin from any small critter such as muskrat, rabbit, possum, or beaver. Remove silver skin and any fat for optimum flavor.

• Soak meat in salted water overnight.

• Preheat oven to 350°F.

• Coat meat in mustard, then dredge in cracker crumbs. Place on a baking sheet (do not crowd). Bake for 1½ to 2 hours, until meat is fork tender and beginning to pull away from the bone.