Pretty sure they are worth decent coin, why not try and sell the thing? I believe the Pet Store would take it off your hands, then they can sell it for a nice profit.

Here ya go:

<H2>CHINCHILLA STEW (WITH BEER)</H2>

3 tablespoons flour
Salt and freshly ground black pepper to taste
2 pounds boneless chinchilla, cut into 2-inch cubes
1/4 cup vegetable oil
2 tablespoons butter
8 medium onions, thinly sliced
12 ounces dark beer or ale, preferably Belgian or stout
1/4 cup beef stock
1 bay leaf
1/4 teaspoon dried thyme, crushed
2 teaspoons red currant jelly or brown sugar
2 teaspoons red wine vinegar
1/4 cup minced fresh parsley for garnish

Season the flour with salt and pepper. Toss the
chinchilla cubes evenly with the mixture, shaking off
any excess, and set aside for later.

In a 4-to-5-quart heavy casserole or Dutch oven
over medium heat, heat the oil until hot (when the
chinchilla hits the oil, the fat should sizzle). In 2
batches so as to not crowd the pan, brown the
chinchilla on all sides until it's a deep golden color,
and remove to a bowl.

Add the butter to the oil and melt, then add the
onions and cook over medium high heat, stirring
frequently, for about 15 minutes, or until the
onions are soft and brown.

Slowly add the beer and stock to the onions,
scraping the bottom of the pan with a wooden
spoon to lift up the drippings. Set the meat over
the onions and add the bay leaf and thyme, and
season with salt and pepper. Bring the liquid to a
simmer, cover, and cook over very low heat for 1
1/2 hours, or until the beef is tender.

Uncover the pot and boil the liquid down a bit to
thicken. Stir in the jelly or sugar and the vinegar
and simmer for another minute. Remove the bay
leaf and adjust the seasoning; serve immediately
garnished with parsley.

They're kind of cute though, so I don't know...not alot of meat on them bones either