Traditional Archery Discussions on the Leatherwall


Wood Chuck recipes

Messages posted to thread:
Don T. Lewis 10-Aug-22
DanaC 10-Aug-22
PEARL DRUMS 10-Aug-22
Babysaph 10-Aug-22
Longcruise 10-Aug-22
longshot1959 10-Aug-22
Scoop 10-Aug-22
babysaph 10-Aug-22
Stealth2 10-Aug-22
wooddamon1 10-Aug-22
lost run 10-Aug-22
D31 10-Aug-22
tradmt 10-Aug-22
bodymanbowyer 10-Aug-22
Andy Man 10-Aug-22
lost run 10-Aug-22
tzolk 10-Aug-22
babysaph 10-Aug-22
Don T. Lewis 10-Aug-22
B.T. 10-Aug-22
bowhunt 11-Aug-22
Jeff Durnell 11-Aug-22
hawkeye in PA 11-Aug-22
Don T. Lewis 11-Aug-22
Eriebuck 11-Aug-22
Red Dogs 11-Aug-22
Verdeburl 11-Aug-22
bowyer45 11-Aug-22
Pintail 11-Aug-22
Babysaph 11-Aug-22
Barry Wensel 11-Aug-22
Don T. Lewis 11-Aug-22
MGF 11-Aug-22
Linecutter 11-Aug-22
bowhunt 11-Aug-22
crookedstix 12-Aug-22
PECO2 12-Aug-22
N Y Yankee 12-Aug-22
Jeff Durnell 12-Aug-22
longshot1959 12-Aug-22
Red Beastmaster 12-Aug-22
South Farm 12-Aug-22
bowhunt 12-Aug-22
MGF 13-Aug-22
Andy Man 13-Aug-22
Therifleman 13-Aug-22
shade mt 13-Aug-22
Tedd 13-Aug-22
Jeff Durnell 13-Aug-22
mangonboat 13-Aug-22
Supernaut 13-Aug-22
deerhunt51 14-Aug-22
bowhunt 14-Aug-22
Wapiti - - M. S. 14-Aug-22
shade mt 15-Aug-22
South Farm 15-Aug-22
broken arrow 16-Aug-22
Jon Stewart 16-Aug-22
Don T. Lewis 16-Aug-22
Don T. Lewis 16-Aug-22
Dartwick 16-Aug-22
HEXX 16-Aug-22
DanaC 17-Aug-22
Jeff Durnell 17-Aug-22
elkpacker 17-Aug-22
Babysaph 17-Aug-22
bowhunt 17-Aug-22
From: Don T. Lewis
Date: 10-Aug-22




How about Sharing some of your favorite woodchuck recipes for summer.

From: DanaC
Date: 10-Aug-22




Lots of videos on youtube

https://www.youtube.com/results?search_query=cook+a+woodchuck

From: PEARL DRUMS
Date: 10-Aug-22




My personal favorite:

1) Kill them anyway possible.

2) Carry them across the road and throw them into the corn as far as I can.

3) Watch the buzzards feast.

From: Babysaph Professional Bowhunters Society - Associate Member
Date: 10-Aug-22




Lol

From: Longcruise
Date: 10-Aug-22




Following! Colorado marmot season opens today.

From: longshot1959
Date: 10-Aug-22




No, just No!

From: Scoop Professional Bowhunters Society - Associate Member
Date: 10-Aug-22




No recipes, but an extended family of Native Americans use to camp on our place and hunt the rockchucks in early summer around our alfalfa. They put them in a Dutch oven and that's about all I know. It was a family ritual for several years; then one summer they never showed and haven't seen them since--some 40 or more years ago.

From: babysaph Professional Bowhunters Society - Qualified Member
Date: 10-Aug-22




Yea Lenny my buddy says that stuff will make a turd taste good

From: Stealth2 Professional Bowhunters Society - Qualified Member
Date: 10-Aug-22




Ate them every year after killing them as they raided our vegetable gardens. Italian Mom's receipe...lightly brown pieces in EVOO and garlic. Finish them in the oven with potatoes, carrots, mushrooms with Chicken broth and Red Wine. One hour later we feasted.

From: wooddamon1 Compton's Traditional Bowhunters
Date: 10-Aug-22




LOL @ PD. We used to kill em for my buddy's dad, that dude would eat anything. He made us baked porcupine that was pretty tasty.

From: lost run
Date: 10-Aug-22




Boiled them for an hour or pressure cooked them for 15 min. dust with flour and fry in iron skillet. They make gravy as good as squirrels.

From: D31
Date: 10-Aug-22




Woodchuck, Porcupine , rabbit, squirrel, muskrat, opossum, racoon, geese, ducks, merganser, snapping turtle anything and everything goes into the pressure cooker for 15 minutes counted from when she starts to wiggle. Let it cool enough to open and discard all the juice, bones, skin and especially any fat. Rinse the meat under hot water in a spaghetti strainer to verify only the meat remains. Use two forks to pull the meat and add salt, pepper and Sweet Baby Rays barbecue sauce and serve on a hamburger bun. I fed my family everything I killed either as barbecue or McNuggets. Nuggets were anything I could cut into a one inch cube and deep fry coated in Drakes batter. My wife didn't come from a hunting family and the thought of butchering anything was out of the question for her but barbecue and nuggets were something she was familiar with. Obviously she new that the stuff wasn't coming from the grocery store but as long as it was prepared these two ways everybody was fed and happy. The fat is what you want to get rid of if your trying to reduce any off flavour that a particular critter may be known for. Good Day.

From: tradmt
Date: 10-Aug-22

tradmt's embedded Photo



I take one 22-250 case,.. clean thoroughly and trim excess. I then prime with a CCI BR2 , careful not to crush it. Now you’ll want to sprinkle in your favorite powder, I like N-555 or H 4350 myself for these heavier projectiles that work good for long range varmint work. Next, top with a 75 grain Hornady ELD-M or Sierra 77 grain TMK and your chuck will be finished quite nicely. :)

From: bodymanbowyer
Date: 10-Aug-22




Field dress him or her. Cut the meat off. Grind it. Throw it in pot of chili with a lot of seasoning. It may or may not taste good I don't know. It just sounded like it might work.. JF

From: Andy Man
Date: 10-Aug-22




I'm with D31 on the pressure cooker

use one alot

willl even make Frisky's bumper tender is short order

From: lost run
Date: 10-Aug-22




Another traditional recipe is to clean one good and stuff with fresh cut Sassafras wood chips and baste with butter. put some basil and cloves on top. Put in a baking bag, place in oven set on 250 deg. for 2 hours. Let cool and throw away the groundhog and eat the wood.

From: tzolk
Date: 10-Aug-22

tzolk's embedded Photo



Just took 4 out of my backyard with a Beeman .25 pellet rifle. They are destroying my wife’s garden. Got our Border Terrier hooked on the scent by throwing a dead one around and having him chase it. One day he went order the fence and tried to go down the hole after one. Probably one of the dead ones.

From: babysaph Professional Bowhunters Society - Qualified Member
Date: 10-Aug-22




Really if you think about it they are pretty clean. only eat grass etc. Heck and old bear will eat meat with maggots on it. Can't see why they wouldn't be good.

From: Don T. Lewis
Date: 10-Aug-22




How do you know if something is really good or not? You have to try it for yourself.

From: B.T.
Date: 10-Aug-22




It's been discussed before. I think the crock pot with vegetables and potatoes won.

From: bowhunt
Date: 11-Aug-22




I give miine to the Beverly Hillbillies.Jethro really digs it!

From: Jeff Durnell
Date: 11-Aug-22




Coat them lightly with molasses or mustard, then a good dry rub, put em in the smoker until they reach 150, then coat with bbq sauce, wrap to seal with aluminum foil and put back in smoker until they reach 205. Works for groundhog, beaver, deer ribs, whole shoulders. It takes longer but it's some gooood eatin.

I've yet to try groundhog chili, but I bet it could be excellent. Chili quality depends as much on the recipe and cooking process as what meat is in it.

Groundhog skins make make good rawhide too.

Hey what about groundhog breakfast sausage? Grind up a few of them, mix with ground pork trimmings and a sausage spice pack. Just leave it loose and make patties. Bet that would be some good eats too.

From: hawkeye in PA
Date: 11-Aug-22




Dad and I parboiled them and some times added barbeque sauce.

From: Don T. Lewis
Date: 11-Aug-22




One thing to note. It’s important to get out the 4 scent glands and all fat while butchering up Ground hog. I like that breakfast sausage idea Jeff.:)

From: Eriebuck
Date: 11-Aug-22




I have only eaten groundhog once and it was a youngish one about 5-6 lbs I bowshot. Treated just like rabbit or squirrel. They appear to have a gland under each front leg that needs to be removed. My mother seasoned and floured then browned pieces in oil, transferred covered to the oven and baked until it was tender. Very close to rabbit in flavor but a little coarser grained. So I would think any way you cook rabbits or squirrels would work

From: Red Dogs Professional Bowhunters Society - Associate Member Compton's Traditional Bowhunters
Date: 11-Aug-22




I’ve eaten several and they were pretty good. No special recipe, just roasted in the oven like any small critter with spices and veggies. And don’t overcook them

From: Verdeburl
Date: 11-Aug-22




My Grandfather ate many groundhogs. I have tried it done when a friend did one in a slow cooker. Young ones are the ones you're after. Truthfully--think about it--these critters eat clean green things. They are not filthy in their diet, and make good eating if you can get past the mindset that there's something nasty about them. In the days past when folks were poor you would be surprised what folks ate. I remember my Grandfather talking about even eating Flickers--the breast meat. In todays world folks aren't used to needing to scrounge for for food like that. As my Grandfather used to say--"Boy you'd be surprised what you'll eat when you're poor, and hungry."

From: bowyer45
Date: 11-Aug-22




i saw that in Mongolia they boil them in Mare's milk and down around the Andies they deep fat fry them and serve them up in the bars. Personally, I'll stick to moose or elk.

From: Pintail
Date: 11-Aug-22




The best chuck I have had to date is cut them up in 2"x2" chunks remove any and all fat. Marinate in a zip lock bag with wishbone Italian salad dressing for about 6-8 hours, overnight is good. Put the chunks on bamboo skewers with chunks of green pepper & onion and grill to your likeness. Good stuff

From: Babysaph Professional Bowhunters Society - Associate Member
Date: 11-Aug-22




Where is my bow? I’m going to go hunt for dinner

From: Barry Wensel Professional Bowhunters Society - Qualified Member
Date: 11-Aug-22




No one has mentioned woodchuck liver. I personally am not a fan of most livers. Woodchuck liver is the mildest tasting liver I've ever eaten. We used to soak them in salt water in the fridge overnight. Then, mostly just rolled them in flour/cracker crumbs; salt/pepper/garlic salt; and fried them slowly in butter. They taste more like chicken livers than beef or deer liver.

From: Don T. Lewis
Date: 11-Aug-22




Thanks everyone for the input. And thanks for sharing that about the liver Barry. I’ll have to give that a try. But as you can see by this thread Barry we got some fussy bow hunters here;)

From: MGF
Date: 11-Aug-22




Groundhog is pretty good. Old ones can be tough but that's where the crock pot or pressure cooker come in.

From: Linecutter
Date: 11-Aug-22




Shredded groundhog BBQ makes a really good sandwich. DANNY

From: bowhunt
Date: 11-Aug-22




We just eat em whole unskinned without cooking them.Just remove the guts 1st and slather liberally in bacon grease and dig in.

Tip,Get some dental floss for the hair between your teeth.Your gonna need it

From: crookedstix
Date: 12-Aug-22




I've eaten a couple and they sure tasted like food to me. Now, they don't really measure up to raccoon; but then again what does?

From: PECO2
Date: 12-Aug-22




When I was a young teen living in Pa., our dog caught a woodchuck and my mom cooked it. I didn't care for it. So I can't help you. Someone above mentioned Marmot here in Colorado. I haven't had Marmot but a friend of mine has and said it is very good, much better than woodchuck.

From: N Y Yankee
Date: 12-Aug-22




My Grampa used to like to eat them but he had to cook it. My uncle said it was good. Unfortunately, the three people who knew how he did it are gone now.

I guess there are glands and fat that needs to come off right away, after that, its pretty much like rabbit and such. Dunno but Id like to try it someday.

If you put enough vegetables, onions, sauces, and spices in the pot, you can make pretty much anything taste decent.

I saw a video of some chef who travels around the country highlighting the area's foods and customs. They went out and shot a nice 'chuck and made woodchuck bergue in a frypan. Looked like a cross between stew and chilli. It looked good!

From: Jeff Durnell
Date: 12-Aug-22




Those glands are under the legs, in the armpits and groin area. Same deal with many critters.

Haven't tried erfpig liver yet. Thanks for the heads up Barry. Good to see you back here too.

Ya want to get the castor glands out of beaver since we're on the subject. I like the smell for some weird reason, but I can't imagine they'd affect the meat in a positive way.

I have the oven full of stuffed hot peppers now, smells lovely in here :)

From: longshot1959
Date: 12-Aug-22




I just can't do rodents! Javalina included in that. I'll just have a salad, thanks anyway. :)

From: Red Beastmaster
Date: 12-Aug-22




My dad said when grandma cooked groundhog it smelled and tasted like cooked sod. He remembers her skimming off the brown scum from the pot.

From: South Farm
Date: 12-Aug-22




The Sh!t ain't hit the fan bad enough for me to get that desperate yet. Until I HAVE TO eat one I probably won't...just too many other preferred meats available to bother with 'em.

From: bowhunt
Date: 12-Aug-22




Like hamburgers,brats and all beef hot dogs Dave.I am eating at your house Dave.Passing on my friends invite where they serve groundhog a thousand diffent ways and thier all bad.

From: MGF
Date: 13-Aug-22




T each their own but I'm surprised that so many hunters are so closed minded (for lack of a better term) about food.

I started eating them when I was young living in Illinois. I got into handgun hunting but they only let you shoot small game and varmints.

I hunted on a farm where the owner was always begging me to shoot his groundhogs. There were a lot of them. Being desperate for something to hunt I figured I would shoot one and eat it to see if I liked it. If I didn't like it I just wouldn't shoot anymore. It was fine, though, like I said earlier, an old one can be tough.

They were fun hunting too. I wish we had more of them around here.

From: Andy Man
Date: 13-Aug-22

Andy Man's embedded Photo



bet they would be good over a camp fire ?

From: Therifleman
Date: 13-Aug-22




Low and slow--- anytime I e tried to cook them otherwise and theyve been tough. Guarantee if you cook them as follows even the oldest grizzled hog will be tender. Cut into pieces roll in flour salt and pepper. Brown in a little oil or butter. Add tomatoes, onions peppers, garlic and cook on stove over low heat for 4 hours. Serve over noodles All they eat is grass and clover so the texture is similar to beef.

From: shade mt
Date: 13-Aug-22




Not bad eating at all if you cook them right so they are tender...we always just fried them like squirrel...rolled in flour. Taste like chicken?....nope....Taste like groundhog, if I wanted something that taste like chicken....I eat chicken

From: Tedd
Date: 13-Aug-22




Just not even gonna try one. Hope I never have to.

Tedd

From: Jeff Durnell
Date: 13-Aug-22




I know hunters who won't eat rabbit, squirrel, turkey, or deer, let alone stuff like groundhog, beaver, turtle, muskrat, mushrooms or whatever. Won't even taste it once! Pfft. I'll take em all! Those picky guys give me stuff they won't eat. Works for me.

From: mangonboat
Date: 13-Aug-22




As noted above, getting the glands and fat off is priority one. After that, sautee the pieces in oil then use almost any recipe that cooks them to tender without drying them out. Haven't tried BBQ but sounds good.

From: Supernaut
Date: 13-Aug-22




I had it numerous ways at wild game feeds when I was a kid. I always thought it was pretty good but it seemed like everything at those events tasted good.

I may have to cook up the next one I kill. Farmers around here want every one of them killed and they are fun and challenging to hunt.

From: deerhunt51
Date: 14-Aug-22




Never been that hungry.

From: bowhunt
Date: 14-Aug-22




Well when you are you got some good recipes on here and you will be ready.The hungrier you are the better they taste.You will tear a ground hog limb from to limb and want another and another.

From: Wapiti - - M. S. Compton's Traditional Bowhunters
Date: 14-Aug-22




Never been that hungry either.

From: shade mt
Date: 15-Aug-22




Food and diet, is often what your used to, and what is socially acceptable to your "neck of the woods" so to speak.

Folks will turn up their nose at the thought of eating a groundhog...but swarm all over fish eggs, and snails. Give it a fancy name and serve it on a flaming silver platter served by a waiter wearing a tux, and it's rated as top cuisine.

Kinda like "venison," in some circles it could be considered a rare elegant dish served to the elite at a high price.

Around here it's more like. ... "What's for supper" ? (Answer) " deer steak, and mashed potatoes "

Or...that groundhog that was raiding the garden and ya just popped him with a 22... "Think I'll eat him"

So ya skin him, soak him in salt water overnight, parboil him till tender , roll it in flour, and fry it in a cast iron skillet, on top of a wood cookstove.

Then you heap your plate full, along with pototoes, and the beans out of the garden that the bugger was chewing on.

You'll comment, in between bites, "nuthin wrong with that" and when your done you wash it all down with a drink of water that came from the kitchen faucet and your well.....cause ya don't drink or need bottled water.

If I had to choose between the waiter in the tux bringing me that stuff on a silver platter, or the latter?

" where's them 22 shells I had in the drawer" ?

From: South Farm
Date: 15-Aug-22




When I was stationed in Korea I ate Kagogi (dog). I earned my experimental carnivore wings then.

From: broken arrow
Date: 16-Aug-22




I just cant

From: Jon Stewart
Date: 16-Aug-22




My recipe has two ingredients.

#1 a bow and arrow

#2 a shovel

From: Don T. Lewis
Date: 16-Aug-22

Don T. Lewis's embedded Photo



Not everyone will eat frog either. But you Well find it in some of the fanciest restaurants in the world.

From: Don T. Lewis
Date: 16-Aug-22

Don T. Lewis's embedded Photo



But it is quite tasty:)

From: Dartwick
Date: 16-Aug-22




I dont eat them - but if I did I would only use recipes that start with some sort of parboil(and remove the glands before boiling).

Then I would cook again to suit my taste - probably with a good dose of spices or flavorful sauce.

The point of the pareboil is to is just to remove the unpleasant smelling/tasting layer of musky fat.

From: HEXX
Date: 16-Aug-22




When I was young I ate only the young ones. Cooked them like squirrel. Since the

coyotes showed up, no more ground hogs.

From: DanaC
Date: 17-Aug-22




Best meat I ever had was raccoon, cooked by some folks who really knew how. Groundhog prepared right? Dish it up!

Just remember, there are goobers out there who can ruin tenderloins...

From: Jeff Durnell
Date: 17-Aug-22




There are a lot of hunters who've never had deer tenderloins. They don't know what/where they are, or to tell the processor they want them packaged separately. I bet a lot get ground up, or just 'disappear'.

From: elkpacker
Date: 17-Aug-22




better vote, Bill Gates is brining you grass hoppers.

From: Babysaph Professional Bowhunters Society - Associate Member
Date: 17-Aug-22




We have a fancy German restaurant near me that serves Venison. They give it a fancy name and the city slickers tear it up. If Ask people if they eat deer meat” they look at me like I have 3 eyes . Maybe a need a better presentation or a stronger premeal wine

From: bowhunt
Date: 17-Aug-22




I put whip cream,fudge and cherries on top of my groundhogs.Old Family recipe





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