Re: Woodchuck for dinner?
I've got a pretty good recipe that has been handed down for generations in southwest Pa. You need some hickory wood and three or four young groundhogs. You use a good hot campfire and need a good marinating sauce made of salt, viniger, butter, and some black and red pepper. Start by splitting the hickory into thin flat pieces, you want them to look a little like roofing shingles. Then marinate the ground hog overnight and nail or wire them to the shingles and set them up around the fire, taking care not to let them get burnt. Using some of the scrap hickory for the fire will improve the taste considerably. Cook on low heat for three hours or untill the groundhog falls off the board. Throw away the hog and eat the board! Recipe also works well on carp!