Best 4 Woodchuck Recipes

Woodchuck is a plump, ground-dwelling rodent native to North America. It belongs to the family Sciuridae, which also includes squirrels, chipmunks, and marmots. Woodchucks are commonly known as groundhogs, and they are widespread in rural and suburban areas throughout the continent. These animals are herbivores, feeding primarily on grasses, clover, alfalfa, and other plants. Woodchucks have a reputation for being garden pests, and they can cause significant damage to crops. However, they also play an important role in the ecosystem, aerating the soil and dispersing seeds.

When it comes to culinary uses, woodchucks are not typically considered a common food source. However, in some cultures, they are hunted and consumed as a delicacy. The meat is often described as having a gamey flavor, similar to rabbit or venison. Woodchucks can be prepared in a variety of ways, including roasting, frying, and stewing. The recipes further down in this article will provide detailed instructions on how to prepare woodchuck meat using these methods. We will also explore unique ways to incorporate woodchuck into dishes like pot pies, soups, and even sausages. Whether you're a seasoned hunter looking for new culinary adventures or simply curious about trying something different, these woodchuck recipes are sure to satisfy your taste buds and provide a unique dining experience.

Here are our top 4 tried and tested recipes!

WOODCHUCK

Woodchuck image

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

Ingredients

2 cups milk
1/4 lb butter
6 tablespoons flour
1/2 cup grated cheddar cheese
1 (8 ounce) can chinese noodles
6 hard-boiled eggs, chopped
2 tablespoons chopped pimiento
1 (4 ounce) can mushrooms
1 small green pepper, finely chopped
salt

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

Woodchuck image

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

Ingredients

1 woodchuck(young ones are best)

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 AU VIN

Woodchuck au Vin image

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

Ingredients

2 to 3 tablespoons olive oil
1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note)
2 shallots, chopped
2 large carrots, cut into 1/2-inch dice
1 clove garlic, minced
1 cup beef stock or water
2 cups dry red wine
3/4 cup plus 2 tablespoons white vermouth
2 teaspoons coarsely ground black pepper
1/4 teaspoon dried thyme
1 fresh or dried bay leaf
2 tablespoons chopped fresh rosemary
1 1/2 cups pitted Cerignola olives, very coarsely chopped
2 to 3 tablespoons flour
Chopped fresh flat-leaf parsley
Salt

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

WOODCHUCKS

Woodchucks image

This is from my Mom's recipe cards. I have not tried this. Yes the real live, well now dead Woodchuck.

Provided by Creation In Hope

Categories Meat

Time 15m

Yield 1 cooked Chuck

Number Of Ingredients 3

Ingredients

1 woodchuck
water
oil

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.

Tips:

Choose ripe and fresh woodchucks. The younger the woodchuck, the more tender the meat will be. Look for woodchucks that are plump and have bright eyes.
Soak the woodchuck in salt water overnight. This will help to remove any gamey flavor from the meat.
Cook the woodchuck slowly over low heat. This will help to prevent the meat from drying out and becoming tough.
Use a variety of spices and herbs to flavor the woodchuck. Common spices and herbs that pair well with woodchuck include garlic, onion, rosemary, thyme, and sage.
Serve the woodchuck with your favorite sides. Mashed potatoes, roasted vegetables, and gravy are all popular choices.

Conclusion:

Woodchuck is a delicious and versatile meat that can be prepared in a variety of ways. Whether you are braising, roasting, or frying woodchuck, be sure to follow these tips to ensure that the meat is tender and flavorful. With a little effort, you can create a woodchuck dish that will impress your family and friends.