No wifey. But still don't want a stinky home & bad tasting meal. Thanks for the info.Good idea. A fully grown woodchuck will be as tough as an old boot. You can par-boil one for a week and you still won't be able to stick a fork in it. If it's old enough to have ever dug its own den, it's too old to eat. Get a couple of little ones, about the size of a bunny-rabbit, and the meat will be tender & tasty. Just don't forget to cut the glands out of its armpits, as those will stink up your kitchen and your wife will skin you. It will also make the meat inedible. They are a pain in the neck to skin, but if you nail them up to a board by their paws, you can peel off the hide more handily. Roofing nails hold them up nicely. The barn at our old hunting camp in the Alleghenies has a couple hundred pairs of woodchuck paws nailed to the beams. We ate a ton of those little rascals when I was a kid, and they are some of the best eating I've ever had.