Fried woodchuck (goundhog)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Woodchuck | |
| 1 | tablespoon | Salt |
| 1 | cup | Flour |
| 4 | tablespoons | Fat |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
1. Skin and clean woodchuck and cut into 6 or 7 pieces 2. Put in pot, add salt and enough water to cover and parboil for 1 hour.
3. Remove meat from the broth, and drain.
4. Dredge meat in flour, salt and pepper.
5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.
Serves 6
From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, Ottawa 1973.
typos by Bert Christensen
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