Muskrat Scrapple

Muskrat Scrapple

Muskrat, which locals refer to as marsh rabbit, is one of the icon foods of South Jersey and it is nowhere near as off-putting as it may sound. In fact, the meat is extremely lean and could pass for wild duck or even turtle. Muskrat dinners are held in a number of South Jersey locations, but primarily in Lower Alloway, Hancock’s Bridge, Woodstown, and Salem. Dinners are advertised by word of mouth and each sponsoring organization prepares the meat in a slightly different way, so from January until March, it possible to do a round-robin of muskrat dinners for those who are an afficianado of this marshland delicacy.

For making scrapple, it is better to cook the muskrat separately until the meat is tender and falling from the bone. Use the cooking stock and meat as directed below. Be very careful to remove all the tiny bones. Muskrat is very lean so a little pork is normally added to make it richer. Since the animals eat grass and live in the water, the flavor of the meat is somewhere between beef and turtle. Properly cooked, it is a delicacy. This same recipe can be used with any type of game.