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Discussion Starter · #1 ·
Pual at our christmas tree farm bee yard patrols the area watching for skunks ***** and pussums messing with our bees. He told me that he had shot a wood chuck the day before and was cooking it for the weekend family gathering. I told him to send me the recipe.

Fried Woodchuck

woodchuck
1 tbsp salt
1 cup flour
2 tbsp fat

Clean woodchuck; remove glands; 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. Serves 6.

Also sent me one for stew.

Woodchuck Stew

1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves

Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.

Stew is how my Mom used to fix it. Us boys used to have a regular rouite we covered shooting whistle pigs from peoples fields when we were in our 20's.

:D Al
 

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Al
You want to have a young one for frying. The old ones are too tough, but work good for stew
 

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Discussion Starter · #3 ·
Easy to sort out when butchering them.
Watched one for a long time yesterday. Pretty old I think as it moved under the garage several years ago when the property was vacant.
Is in a town ship where fire arm discharges are not permited. If it were my property I would set up a live trap at the entrance after scareing the critter in its burrow.

:D Al
 
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