Muskrat Season Over; Get Your Stew Ready – great recipes!

  • The historic buyboat 'Prop Wash'. THE CHESAPEAKE photo

The Maryland Department of Natural Resources has added a one week extension to the muskrat trapping season in all counties except Allegany, Carroll, Frederick, Garrett, Howard and Washington. The season closed on March 22, 2014 to make up for unfavorable weather-related trapping conditions.
Recent cold weather and ice cover have limited trapper access to many wetlands and waterways, and the ability to harvest this valuable furbearer. State law grants DNR the authority to extend the muskrat trapping season for up to seven days in the event weather has severely impacted trapping opportunity.
DNR did not extend the muskrat trapping season in the aforementioned counties since their seasons start earlier, which allowed for ample trapping opportunity prior to the waterways freezing over. No other hunting or trapping seasons have been extended.
Additional information about hunting and trapping can be found in the Maryland Guide to Hunting and Trapping.
Trappers and hunters are reminded that Furbearer Permits are required for individuals that hunt, chase, trap or otherwise pursue furbearers. Those who did not possess a Furbearer Permit or certificate of trapper education prior to August 1, 2007, must also complete mandatory trapper education registration.

Cream of Muskrat Casserole
5 Tb. butter
2 muskrats cut into pieces
1 1/2 cups.thick cream
1/3 cup vinegar
5 scallions diced
salt and pepper to taste
1/2 tsp. thyme
Melt 3 tablespoons of butter in casserole and brown the muskrat pieces lightly in it. Mix the cream, vinegar, scallions, salt, pepper, herbs and butter to the ingredients. Pour half the cream mixture over the muskrat.  Cover casserole and simmer over very low heat for an hour.  Be careful not to burn the mixture. Skim off the butter and add remaining cream mixture. Heat gently for 10 minutes until sauce thickens. Serves 6
Muskrat Stew
1 muskrat cut into pieces
flour
salt and pepper
2 1/2 Tb. butter
7 cups boiling water
1 tsp. thyme
1 cup corn
3 potatoes, cubed
1/4 tsp. cayenne
3 medium onions, sliced
2 cups canned tomatoes with juice
Roll the muskrat pieces in flour, salt, and pepper. Brown in butter. Add muskrat and all other ingredients, (with the exception of the tomatoes), to the boiling water, cover, and simmer for 1/2 to 2 hours. Add the tomatoes and continue to simmer another hour. Serves 4

Raccoon Stew…in case you run over a coon on the road

Ingredients:

1 Raccoon, cleaned

4 Carrots, chopped

3 Potatoes, chopped

2 Stalks of celery, chopped

1 Bag of frozen mixed vegetables

1 16 oz. can stewed tomatoes

Your favorite stew seasonings

Directions:

Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.

Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.

  • Join our boat club! Full-service marina.

Jarboe Fish Finder

Share