Creamed Woodchuck - The Firearms Forum

358 winchester · 01-27-2009, 03:20 PM

Creamed Woodchuck

Skin and cut a 6- to 8-pound woodchuck into serving pieces (being careful to remove the kernels under the forelegs and in the small of the back). Soak the pieces for at least 3 hours (overnight is better) in salted water to cover. Wash the pieces well, rinse them in several fresh waters, and drain thoroughly. Put the meat in a stewpot with boiling water to cover and let it boil violently for 15 minutes. At the end of this time the original quantity of water will be reduced by half, and the meat will have retained all its juices. Reduce the flame, and let the meat simmer gently until it is tender. Add 1 generous cup heavy sweet cream, 2 tablespoons butter, and salt and pepper to taste. Note that this is the first time that salt and pepper have been added. Simmer for 5 minutes longer, then thicken the gravy with a little flour, stirred to a paste with cold water. Serve the creamed woodchuck with baking powder biscuits and boiled yams.

Pistolenschutze · 01-27-2009, 04:11 PM

Ron, when you get to the fricasseed pole cat recipe . . . the FDA will be camping on your doorstep.

jacksonco · 01-28-2009, 12:23 AM

If I bring a woodchuck into the house to cook the only thing that is going to get creamed will be me by my wife.

packetsplace · 01-28-2009, 07:49 AM

I thought "creamed" was what happens to the woodchuck when you shoot it.

38 special · 02-20-2009, 08:41 PM

I guess some do cook woodchuck I should have read this before posting. I did try cooking 2 chucks awhile ago but they came out tough I think I should have used dutch kettle. Woodhucks are hard to skin the hide is like weldedto the body. But woodchucks are a very clean animal and eat good stuff like clover.

mrkirker · 02-24-2009, 01:56 PM

I've nothing to add to the recipe, other than for the last few days my eye keeps gettin caught by the phrase "Creamed Woodchuck", and it always brings to mind the "cause and effect" of a slow-moving groundhawg and a fast-moving pick-up truck! 'Wow, that groundhawg really got creamed!"

ampaterry · 03-15-2009, 04:39 AM

358, how could you?

http://www.thefirearmsforum.com/atta...1&d=1237110047

ampaterry · 03-16-2009, 03:29 PM

Now, seriously -

A groundhog was the FIRST game I ever brought home.
My dog and I were out in the woods, and I shot one with my Red Rider BB gun.
That just made him ran a little faster to his hole, of course -
My dog was right on his tail, and grabbed his rear end just as he reached the hole, pulling him back out.
Realizing I was vastly underpowered for such a large creature as this, I commenced to try to whack him on the head with my wooden stocked weapon.
Every two or three smacks, their wrestling would bring my dog within the swing zone and I would clop him one instead, which would cause him to glare at me as he continued to wrestle the creature.
I finally did kill it and proudly brought it home for supper.
Dad helped me clean it, and mom baked it in the oven of her big old wood-fired kitchen range.
Honestly, it was pretty bad. VERY gamy, and VERY greasy as well.
But we ate it - because that is what you did in those days. You ate what you killed. And that kept me from ever trying to kill a possum or a skunk.

sbkittrell · 03-19-2009, 08:22 PM

[QUOTE= And that kept me from ever trying to kill a possum or a skunk.[/QUOTE]

My Grandaddy used to eat possum. You have to take them alive and then keep them in a cage for a couple of weeks feeding them sweet potatos to get the carrion taste out. Or so my Dad told me. My Granddad died before I was born, but not from possom poisoning. Supposedly it tastes like suckling pig.

killbuck · 04-13-2009, 10:49 AM

358: I'll have to give this a try this summer. Lord knows I've ate plenty of chucks. I esp like the young ones grilled. You have to keep them basted over low coals or sometimes you can wrap the pieced in bacon and do them indirect till the bacon is done. You can do the older ones that way too but you need to soak them in salt water over night to get out that older strong taste.

The key on the grill is not to let them get dried out when cooking. No...they don't taste like chicken. LOL

freestate101 · 09-26-2009, 08:29 AM

The secret to cooking a tender woodchuck is "The Pressure Cooker".

kutaho · 09-28-2009, 10:39 PM

Quote:

Originally Posted by freestate101

The secret to cooking a tender woodchuck is "The Pressure Cooker".

Nice coaled fire in the high desert and a few sticks, and wild onions, sage.
We called em rock chucks.

01-27-2009, 03:20 PM	#1
358 winchester TFF Admin Staff Join Date: Apr 2004 Location: Pensacola Fl. area Posts: 7,335	Creamed Woodchuck Creamed Woodchuck Skin and cut a 6- to 8-pound woodchuck into serving pieces (being careful to remove the kernels under the forelegs and in the small of the back). Soak the pieces for at least 3 hours (overnight is better) in salted water to cover. Wash the pieces well, rinse them in several fresh waters, and drain thoroughly. Put the meat in a stewpot with boiling water to cover and let it boil violently for 15 minutes. At the end of this time the original quantity of water will be reduced by half, and the meat will have retained all its juices. Reduce the flame, and let the meat simmer gently until it is tender. Add 1 generous cup heavy sweet cream, 2 tablespoons butter, and salt and pepper to taste. Note that this is the first time that salt and pepper have been added. Simmer for 5 minutes longer, then thicken the gravy with a little flour, stirred to a paste with cold water. Serve the creamed woodchuck with baking powder biscuits and boiled yams. __________________ Administrator & Owner RangeDay.com Proud, White, Heterosexual, Gun Owning, Southern American, Christian. Any question about where I stand? -->

01-27-2009, 04:11 PM	#2
Pistolenschutze Advanced Senior Member Join Date: Nov 2005 Location: Colorado Posts: 13,094	Re: Creamed Woodchuck Ron, when you get to the fricasseed pole cat recipe . . . the FDA will be camping on your doorstep. __________________ --Pistolenschutze (Pistol Shooter)

01-28-2009, 12:23 AM	#3
jacksonco Advanced Senior Member Join Date: Jul 2007 Location: Jackson County West Virginia Posts: 2,237	Re: Creamed Woodchuck If I bring a woodchuck into the house to cook the only thing that is going to get creamed will be me by my wife.

01-28-2009, 07:49 AM	#4
packetsplace V.I.P. Member Join Date: Jun 2008 Location: Florida Posts: 161	Re: Creamed Woodchuck I thought "creamed" was what happens to the woodchuck when you shoot it.

02-20-2009, 08:41 PM	#5
38 special Senior Member Join Date: Feb 2009 Posts: 548	Re: Creamed Woodchuck I guess some do cook woodchuck I should have read this before posting. I did try cooking 2 chucks awhile ago but they came out tough I think I should have used dutch kettle. Woodhucks are hard to skin the hide is like weldedto the body. But woodchucks are a very clean animal and eat good stuff like clover.

02-24-2009, 01:56 PM	#6
mrkirker Advanced Senior Member Join Date: Jul 2007 Posts: 3,067	Re: Creamed Woodchuck I've nothing to add to the recipe, other than for the last few days my eye keeps gettin caught by the phrase "Creamed Woodchuck", and it always brings to mind the "cause and effect" of a slow-moving groundhawg and a fast-moving pick-up truck! 'Wow, that groundhawg really got creamed!" __________________ *I don't know if dogs have a heaven, but there will be dogs in mine.*

03-15-2009, 04:39 AM	#7
ampaterry TFF Admin Staff Chaplain Join Date: Dec 2008 Location: West Tennessee Contributor Posts: 6,277	Re: Creamed Woodchuck 358, how could you? http://www.thefirearmsforum.com/atta...1&d=1237110047 Attached Images __________________ A woman who demands further gun control legislation is like a chicken who roots for Colonel Sanders. Larry Elder Last edited by ampaterry; 03-15-2009 at 04:41 AM..

03-16-2009, 03:29 PM	#8
ampaterry TFF Admin Staff Chaplain Join Date: Dec 2008 Location: West Tennessee Contributor Posts: 6,277	Re: Creamed Woodchuck Now, seriously - A groundhog was the FIRST game I ever brought home. My dog and I were out in the woods, and I shot one with my Red Rider BB gun. That just made him ran a little faster to his hole, of course - My dog was right on his tail, and grabbed his rear end just as he reached the hole, pulling him back out. Realizing I was vastly underpowered for such a large creature as this, I commenced to try to whack him on the head with my wooden stocked weapon. Every two or three smacks, their wrestling would bring my dog within the swing zone and I would clop him one instead, which would cause him to glare at me as he continued to wrestle the creature. I finally did kill it and proudly brought it home for supper. Dad helped me clean it, and mom baked it in the oven of her big old wood-fired kitchen range. Honestly, it was pretty bad. VERY gamy, and VERY greasy as well. But we ate it - because that is what you did in those days. You ate what you killed. And that kept me from ever trying to kill a possum or a skunk. __________________ A woman who demands further gun control legislation is like a chicken who roots for Colonel Sanders. Larry Elder Last edited by ampaterry; 03-16-2009 at 03:31 PM..

03-19-2009, 08:22 PM	#9
sbkittrell Member Join Date: Mar 2009 Location: On the Pungo River in Eastern NC Posts: 11	Re: Creamed Woodchuck [QUOTE= And that kept me from ever trying to kill a possum or a skunk.[/QUOTE] My Grandaddy used to eat possum. You have to take them alive and then keep them in a cage for a couple of weeks feeding them sweet potatos to get the carrion taste out. Or so my Dad told me. My Granddad died before I was born, but not from possom poisoning. Supposedly it tastes like suckling pig.

04-13-2009, 10:49 AM	#10
killbuck V.I.P. Member Join Date: Feb 2009 Location: WNY (In the Snow Belt) Posts: 328	Re: Creamed Woodchuck 358: I'll have to give this a try this summer. Lord knows I've ate plenty of chucks. I esp like the young ones grilled. You have to keep them basted over low coals or sometimes you can wrap the pieced in bacon and do them indirect till the bacon is done. You can do the older ones that way too but you need to soak them in salt water over night to get out that older strong taste. The key on the grill is not to let them get dried out when cooking. No...they don't taste like chicken. LOL

09-26-2009, 08:29 AM	#11
freestate101 Member Join Date: May 2009 Posts: 1	Re: Creamed Woodchuck The secret to cooking a tender woodchuck is "The Pressure Cooker".