Chesapeake Style Muskrat Stew

local_grocery_store Ingredients

• 1 muskrat meat, whole, cleaned (approx. 2 lbs)
• 4 potatoes, peeled and diced (approx. 2 cups)
• 4 carrots, peeled and diced (approx. 2 cups)
• 4 celery, diced (approx. 2 cups)
• 1 onion, diced (approx. 1 cup)
• 3 cloves garlic, minced
• 28 oz canned diced tomatoes
• 4 cups chicken broth, low sodium
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper, freshly ground

restaurant_menu Method

1. 1.In a large pot or Dutch oven, brown the muskrat meat on all sides over medium-high heat. Remove the meat and set aside.
2. 2.Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes. Add the potatoes, carrots, celery, diced tomatoes, chicken broth, bay leaves, thyme, salt, and pepper. Stir to combine.
3. 3.Add the muskrat meat back to the pot and bring the stew to a simmer. Cover and cook for 2-2.5 hours, or until the muskrat meat is tender and falling off the bone.
4. 4.Remove the muskrat meat from the stew and shred it into bite-sized pieces. Return the meat to the stew and stir to combine. Serve hot with crusty bread or crackers.

lightbulb_outline Tips

• chevron_rightIf you can't find muskrat meat, you can substitute rabbit or chicken. Adjust the cooking time accordingly.
• chevron_rightThis stew can be made ahead of time and reheated before serving. It also freezes well for up to three months.