Author Topic: Woodchuck  (Read 1566 times)

Offline rapunzel

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« on: July 31, 2011, 09:41:16 AM »
I posted something somewhat like this in the recipe forum, but I thought this might be a good place to look for more practical advice. So lets say, I trapped a woodchuck, and just shot it. Now what? My plan was to chop the head off, let it drain, the start skinning it hanging up from the back hocks down, cut out the yukky rear end area, slice the belly to clean out the guts part, then go searching for these "scent glands" that I've read about in the small of the back and armpits (no idea how many I'm supposed to find) then wash it up, let it soak in salt water for a few hours, and then into the crockpot it goes.

Anyone out there with any experience hunting these little guys that can help me out? I wont be offended if you spell out even the most basic of basic things for me, this is my first venture into preparing animal meat that didnt come in a package at the grocery store.