posted by Lynnabeth 08-29-102 12:31 PM
From: "Cooking the Wild Harvest" by J. Wayne Fears
The best table fare comes from small to medium-sized woodchucks that weigh up to about 8 pounds. Woodchucks weighing more should be tenderized by parboiling the meat for a half hour before using.
Fried Woodchuck
1 woodchuck
1 tbsp. salt
1 cup flour
3 tbsp. fat
Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown. 6 servings.
Woodchuck Meat Patties with Tomato Sauce
1 woodchuck
1 cup bread crumbs
1/4 cup onion, minced
1 tsp. salt
1/8 tsp. pepper
2 eggs
3 tbsp. fat
1 cup catsup
1/4 tsp. Worcestershire sauce
Clean woodchuck. Remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, one beaten egg and 1 tbsp. melted fat. Mix thoroughly.
Shape into patties and dip into 1 beaten egg, then into 1/2 cup crumbs, and fry until brown in 2 tbsp. hot fat. Add catsup and Worcestershire sauce and bake in a slow oven 325°F for 1 hour. 6 to 8 servings.