WOODCHUCK
If you have a lot of Woodchuck on your property here is a way to eat it. I got this from a cookbook named "Ole Favorite Recipes". Also have recipes for Porcupine,'possum,racoon,muskrat,turtle,frog legs,squirrel. I HAVE NOT MADE ANY OF THESE OR WILL I. IF YOU DO TO BE SURE TO LET US ALL KNOW HOW IT IS!!!! (You're braver than...
Provided by Lynda Sweezey
Categories Other Main Dishes
Number Of Ingredients 1
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
WOODCHUCK
I have no earthly idea where the name for this came from! This creamy dish, served over Chinese noodles is a taste treat!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 806.9, Fat 57.8, SaturatedFat 25.3, Cholesterol 410.9, Sodium 715, Carbohydrate 50.2, Fiber 3.2, Sugar 2, Protein 24.2
WOODCHUCK AU VIN
The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.
Provided by Joyce Wadler
Categories dinner, project, main course
Time 1h15m
Yield 3 to 6 servings, depending on size of woodchuck
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 550 milligrams, Sugar 4 grams
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