WOODCHUCK, WHISTLE PIG, GROUND HOG. They are vegan critters.
1 woodchuck
2 slices bacon
Potatoes, carrots, onions
2 onions or 1 onion and 1 apple
Salt and pepper to taste
4 c. water
Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours
FRIED WOODCHUCK
1 woodchuck
1 tbsp. salt
1 c. 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
STEWED WOODCHUCK
1 woodchuck
2 onions, sliced
1/2 c. 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 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.
WOODCHUCK IN SAUCE
1 woodchuck
1/4 c. salt
4 mint leaves
1/4 c. oil
1 clove garlic, chopped
Salt & pepper to taste
1/2 c. vinegar
2 c. tomato sauce
Pinch of basil
Remove scent glands from woodchuck. 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 mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add tomato sauce and a pinch of basil. Cook 1 1/2 hours over moderate heat.
GRANDMA GUERINA'S BRAISED WOODCHUCK
Using a crock or bowl (not a metal pan) marinate the chunks of meat for 48 hours in:
1 c. sugar
1/4 c. vinegar
1/4 c. salt
2 bay leaves
1 slice onion
1/4 tsp. chili powder
Enough water to cover meat
Dry pieces and roll in seasoned (salt and pepper) flour. Brown in imported olive oil in a heavy frying pan. Add to pan:
1 chopped onion
1 chopped carrot
1 chopped stalk of celery (with leaves)
1 c. tomato juice
6 oz. tomato paste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram
Cover and simmer over low heat until the meat is tender about 2 hours. Place the meat on a heated platter surrounding a bed of buttered noodles. Pour the sauce over both. Serve with a green salad dressing with oil and vinegar and hot Italian bread.
The above recipes work with Possum and coons also.
Al
