1575 messages in -19 discussions
Latest Oct-18 by gunter
Latest Oct-1 by gunter
Latest Sep-28 by Paul (SNOTZALOT)
3699 messages in 332 discussions
Latest Oct-20 by Zo (Arcanumist)
Latest Oct-19 by Zo (Arcanumist)
3780 messages in 552 discussions
32238 messages in 4741 discussions
Not for me, have about 24 on the ground, wind is crazy. Been out since before dawn plowing the driveway. Done about 8 passes so far.
Less than a foot here, but still no mail delivery! Whatever happen to 'Neither Storms, nor rain, nor snow, nor the dark of night, shall stay these couriers from their appointed routes'?
A new toy?
how did they do it before the machines came along ...
so now what are we going to do with him?
Sunday dinner? You are a good chef, do you have a recipe?
mmm ...I'd rather not unless I happen to be stuck in the wilderness somewhere!
Most carnivores speak well of woodchuck, which appears to be what the young critter in a huge trap is, meat. BTW, around here they don't live very long in 'live traps', not like raccoons or squirrels.
I don't know. It just don't look appetizing to me. Important: Don't forget to remove the scent glands!!
Woodchuck, also known as groundhog, 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 small of the back and under the forearms. Parboil the meat of older animals; cook by recipes calling for chicken or rabbit.
Transfer meat to 1 quart clear water and soak 4 hours. Drain and dry meat. Place meat in a baking pan. Add beef broth, soy sauce, garlic cloves, jalapeno, onion, chili powder, parsley, bouillon cubes and white pepper.
more at WILD GAME RECIPES