Prep 0 mins
Cook 15 mins
This is from my Mom's recipe cards. I have not tried this. Yes the real live, well now dead Woodchuck.
- Young ones are best fried or roasted till tender.
- Older ones can be simmered for 2 to 3 hours and used as the base for a stew.
I'm sorry, but that made me giggle that Chuck rated the Woodchuck.;) I think it's too early in the morning.:) I'll have to pass this one along to the DH and his group of merry men when they are next gathered for their annual man retreat (hunting).
Ahh...this is how I started out fixing the delicious little Woodchuck. I'm giving it a 4 because this still gives a great taste for the young ones. However, I've found that grilling and basting is the real way to go. I've turned many people onto eating the Chuck thru grilling. A low fire and basting is the only way to go for a 5 star. LOL! A good cleaned Chuck with the scent gland removed is as good as any piece of wild game meat there is. Yes you have to soak and parboil the older ones first but that's part of the fun. Thank's for posting this. Chuck