Great Sacandaga Woodchuck Recipes

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• Woodchuck (Groundhog) Stew
• Fried Woodchuck(Groundhog)
• Woodchuck (Groundhog) Pie

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Woodchuck (Groundhog) 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.

This recipe from www.ces.ncsu.ed

Fried Woodchuck(Groundhog)

• 1 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.

This recipe from www.ces.ncsu.edu

Woodchuck (Groundhog) Pie

• 1 woodchuck, skinned and cleaned
• 1/4 cup onion
• 1/4 cup green pepper
• 1/2 tbsp minced parsley
• 1 tbsp. salt
• 1/8 tsp. pepper
• 4 1/2 tbsp. flour
• 3 cups broth

Biscuits:

• 2 tbsp. baking powder
• 1/4 tsp. salt
• 2 tbsp. fat
• 1/4 cup milk

Cut woodchuck into 2 or 3 pieces. Parboil for 1 hour. Remove meat from bones in large pieces. Add onion, green pepper, parsley, salt, pepper, and flour to the broth and srit until it 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 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 it fit the dish. Place dough on top of meat, put in a hot oven (400 degrees F.) and bake 30 to 40 minutes or until dough is browned. Serves 6-8.

This recipe from www.ces.ncsu.edu

Wood Chuck Information

Woodchuck should be handled in accordance with the general rules for game in the field. The blood should be drained, and the entrails removed and the body cavity wiped clean. When hung for 48 hours, they are ready to the skinned and cooked.

Woodchuck meat is dark, but mild flavored and tender. It does not require soaking; however, many people like to soak it overnight in salt water. If the woodchuck is caught just before he begins his winter sleep, there is an insulating fat layer under the skin.

Remove excess fat. remove 7 to 9 "kernels" (scent glands) in the samll of the back and under the forearms. Parboil the meat of older animals; cook by recipes calling for chicken or rabbit

www.ces.ncsu.edu