Delaware Marsh Muskrat Stew
A slow-braised stew of muskrat meat with root vegetables, an old tradition among trappers and marsh communities along the Delaware Bay wetlands. The meat is dark and rich, similar to dark-meat rabbit when properly prepared.
- Prep
- 40 min
- Cook
- 150 min
- Total
- 190 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 410 kcal
Equipment
- •Dutch oven
- •Sharp boning knife
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 20
- carbs
- 20
- protein
- 36
- calories
- 410
Instructions
- 1
Put the cleaned, trimmed muskrat pieces in salted water. Soak them in the refrigerator overnight.
- 2
Drain the meat and pat it dry. Coat the pieces lightly in seasoned flour.
- 3
Heat bacon fat in a Dutch oven. Brown the muskrat on all sides, then move it to a plate.
- 4
Add the onion and celery to the pot. Cook until they are soft.
- 5
Put the muskrat back into the pot. Add the broth and bay leaf.
- 6
Cover the pot and simmer gently for about 1.5 hours. The meat should start getting tender.
- 7
Add the carrots and potatoes. Simmer for 30-45 minutes until the vegetables and meat are completely tender.
- 8
Season with black pepper and extra salt to taste before serving.
Chef's tips
Trim away all visible fat and scent glands carefully, then soak the meat in salt water overnight to remove strong wild flavor.
Storage
Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Reheat gently on the stovetop over low heat until warmed through.
Common mistakes to avoid
- •Leaving on the fat and scent glands, which gives the meat a strong wild flavor
- •Cooking on high heat or rushing the simmer, which makes the meat tough
Serving suggestions
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