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Cooks' Corner
Woodchuck for dinner?
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<blockquote data-quote="shorty" data-source="post: 520877" data-attributes="member: 7260"><p>I remember reading an article some years ago, it was in Varmint Hunter Magazine. A Dr. and his wife took a sabbatical to Mongolia. They have a similar large rodent there that they cook by peeling back the hide enough to clean out the entrails and cut up the choicest cut's(???). Throw the meat back into the skin with water, seasoning, and God knows what else, tie up the back end of the marmot and put him on the coals. They turn the critter constantly to ensure even cooking.</p><p> They continue this way until all hair is singed off and marmot is done, they can tell when it's chow time when the water/steam has heated to the point that it starts to sound much like a lobster I guess. They call it the "Last whistle of the Marmot"</p><p></p><p> **** tough people if you ask me</p></blockquote><p></p>
[QUOTE="shorty, post: 520877, member: 7260"] I remember reading an article some years ago, it was in Varmint Hunter Magazine. A Dr. and his wife took a sabbatical to Mongolia. They have a similar large rodent there that they cook by peeling back the hide enough to clean out the entrails and cut up the choicest cut's(???). Throw the meat back into the skin with water, seasoning, and God knows what else, tie up the back end of the marmot and put him on the coals. They turn the critter constantly to ensure even cooking. They continue this way until all hair is singed off and marmot is done, they can tell when it's chow time when the water/steam has heated to the point that it starts to sound much like a lobster I guess. They call it the "Last whistle of the Marmot" **** tough people if you ask me [/QUOTE]
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