Taken from WV FOOD CALENDAR COOKBOOK
1 woodchuck
1 Tablespoon salt
water
1 Cup Flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons fat Directions: Skin and clean woodchuck and cut into 6 or 7 pieces. Put in pot and add 1 Tablespoon salt and enough water to cover. Parboil for 1 hour. Remove meat from the broth and drain.Dredge meat in flour, salt and pepper. Melt fat in heavy frypan and saute.. woodchuck until nicely browned.
Serves 6.
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