Re: 7th Annual Presque Isle Beagle Club Woodchuck Hunt
here is what to do with the carcasses
2 or 3 nice size woodchucks (groundhogs)
Salt and pepper (to taste) Garlic powder (to taste)
Spices (whatever you like) Meat tenderizer, Italian flavored bread crumbs
3 eggs, milk, and of course some of your favorite oil for frying
Clean and skin the woodchuck, remove all the meat from the bones. Cut meat into bite size chunks taking care to remove all the fat and glands (tiny round brown bumps)
Sprinkle chunks with meat tenderizer. Mix oil and spices into a bowl, stir well making sure everything is mixed together, add chunks, salt and pepper and garlic powder.
Place lid on bowl and shake well to ensure a fine mixture of ingredients. Place bowl in refrigerator 1 to 3 hours or until chilled.
Pour bread crumbs onto a plate or large bowl, mix eggs and milk in a separate bowl and place next to bread crumbs. Remove the woodchuck chunks from the oil and spice mixture, dip them into the egg mixture and then place them into the bread crumbs and coat evenly with the bread crumbs.
Pour your favorite oil ( I like peanut oil) into a frying pan or deep fryer, heat to no more than 350 degrees, when the oil is hot enough add the woodchuck chunks and cook until a golden brown or approximately 50 to 10 minutes to ensure they are cooked all the way through.
When the woodchuck chunks are done, remove them from the oil and place on a plate with paper towels to drain off the excess oil.
Great for parties, just don’t tell your friends its woodchuck
Makes approximately 4 servings