Marsh rabbit for muskrat meat. True marsh rabbit meat is often prepared as a stew, or it may be marinated, covered in flour, and fried. Marsh rabbit The marsh rabbit ("Sylvilagus palustris") is a small cottontail rabbit found in marshes and swamps of coastal regions of the Eastern and Southern United States. It is a strong swimmer and found only near regions of water. It is similar in appearance to the eastern cottontail ("Sylvilagus floridanus") but is characterized by smaller ears, legs, and tail. The scientific name "Sylvilagus palustris" derives from a combination of the Latin words "silva" ("forest") and "lagos" ("hare"),
Rabbit stew rabbit that has been cut at the joints in a process called jugging. The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish. Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices. Wine, such as Port, and juniper berries are used in jugged hare. Jugged hare is a traditional dish in Great Britain and France, and used to be a staple food in Great Britain. Jugged hare is included in early editions of the book "The Art of Cookery made Plain and Easy". The