Muskrat (aka Delaware Marsh Rabbit) Stew


  • 1 muskrat, cut into 1" pieces
  • 2 tablespoons butter (or olive oil)
  • 3 medium cloves garlic, minced
  • 4 medium onions, diced finely
  • 3 medium shallots, diced finely
  • 3 potatoes, cubed
  • 1 cup corn
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/4 teaspoon thyme
  • 2 cups flour
  • 7 cups water
  • 16 oz cut or diced tomatoes


Add all ingredients except muskrat and tomato to a large covered pot, and heat the water to boiling.  Reduce to simmer once it comes to a boil.

While the pot is coming to a boil, mix the flour, salt and pepper in a large bowl.  Roll muskrat pieces in the mix, then brown in butter.

 Add the browned muskrat to the pot, cover, and simmer for 1 to 2 hours. Add the tomatoes and simmer another hour.

Serves 4-6

Some other muskrat recipes, and related information, can be found here

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