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WOODCHUCK

BAKED WOODCHUCK

Cut the birds into serving pieces and dip the pieces in milk. Roll them in flour, brown them in hot cooking oil in a skillet. Salt and pepper the pieces. Place them in a casserole and cover them with either sweet or sour cream. Bake at 350 degrees until tender.

Listing Last Modified: Fri Mar 02 2007

 


Views: 104

FRIED WOODCHUCK

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. Serves 6.

Listing Last Modified: Fri Mar 02 2007

 


Views: 114

STEWED WOODCHUCK

Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour.

Listing Last Modified: Fri Mar 02 2007

 


Views: 111

WOODCHUCK IN SAUCE

Remove scent glands from chuck. Soak 8 hours in cold water with salt. Cut in 8 pieces and boil 15 minutes. Rinse and repeat soaking process. Rinse again and boil with 4 mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add 1/2 cup vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add 2 cups of tomato sauce and a pinch of basil, and cook over moderate heat 1 1/2 hours.

Listing Last Modified: Fri Mar 02 2007

 


Views: 90

WOODCHUCK MEAT PATTIES WITH TOMATO SAUCE

Clean woodchuck, remove meat from the bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly. Shape into patties and dip into 1/2 cup crumbs and fry until brown in 2 tablespoons hot fat. Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees, for 1 hour.

Listing Last Modified: Fri Mar 02 2007

 


Views: 103

WOODCHUCK MEAT PIE

Clean woodchuck and cut into 2 or 3 pieces. Parboil for 1 hour. Remove the meat from the bone in large pieces. Add onion, green pepper, parsley, salt, pepper and flour to the broth and stir until thickens. If the broth does not measure 3 cups add water. Add the meat to the broth mixture and stir thoroughly. Pour into baking dish. For biscuits: Sift the flour, baking powder and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Roll only enough to make to fit in the dish. Place dough on top of the meat in hot oven, 400 degrees, bake 30 to 40 minutes or until dough is brown. Serves 6.

Listing Last Modified: Fri Mar 02 2007

 


Views: 88