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Woodchuck, also known as groundhog, should be handled in
accordance with the general rules for game in the field. The blood should be
drained, and the entrails removed and the body cavity wiped clean. When hung for
48 hours, they are ready to the skinned and cooked.
Woodchuck meat is dark, but mild flavored and tender. It does not require
soaking; however, many people like to soak it overnight in salt water. If the
woodchuck is caught just before he begins his winter sleep, there is an
insulating fat layer under the skin. Remove excess fat. remove 7 to 9
"kernels" (scent glands) in the small of the back and under the
forearms. Parboil the meat of older animals; cook by recipes calling for chicken
or rabbit.
Woodchuck Patties
Woodchuck Stew
Fried Woodchuck
Woodchuck
Patties in Tomato Sauce
Woodchuck Pie
Woodchuck
Fricassee
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