Woodchuck Recipes

Steps:

• Make cheese sauce by combining milk, butter, flour and cheese.
• Simmer till blended well.
• Do not boil.
• Saute mushrooms and green pepper in a small amount of butter.
• Toss all ingredients together and serve immediatly over warmed Chinese noodles.

Steps:

• Place a Dutch oven over medium-high heat for 1 minute. Add olive oil. When the oil is hot, add woodchuck meat and sauté until lightly browned on all sides. Transfer to a plate and set aside.
• Add shallots and carrots to pan and sauté until lightly browned. Add garlic and sauté for 1 minute. Add stock or water, red wine and 3/4 cup of vermouth. Stir with a wooden spoon, scraping bottom of the pan. Return meat to pan, and add pepper, thyme, bay leaf, and 1 tablespoon of the rosemary. Cover, reduce heat to low, and simmer for 20 minutes.
• Add olives and remaining 1 tablespoon rosemary. Cover and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Discard bay leaf. Raise heat and boil uncovered until liquid is slightly reduced. In a small bowl, mix remaining 2 tablespoons vermouth with enough flour to make a soupy paste. Thicken sauce to taste by adding paste a tablespoon at a time, simmering for a minute after each addition; all of the paste may not be needed. Stir in parsley, and season with salt if needed. If desired, serve over rice or egg noodles, or with boiled potatoes.

Steps:

• 1. The young ones are best and they may be fried like chicken.Older animals are also good,but be sure to remove the strips of fat from around the shoulders and body cavity.Cook the same as rabbit.
• 2. Traditionally the woodchuck is baked being covered with strips of bacon,seasoned with bay leaf,onion,salt,pepper,paprika,vinegar,and stick cinnamon. Garnish with clover. However baking tends to dry out the meat to much

Steps:

• 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.