Chownings Tavern Brunswick Stew

[6pt-Sika]

Originally Posted by Mike Koneski

Craig, try raccoon. Dark, moist meat and works great for BBQ, stew, soups, etc. I recommend just using the front and hind quarters. Don't mess with the innards. Raccoon and woodchuck were always the first dishes to be licked clean when we had our wild game dinner at our Kutztown church.

A lot of folks in central VA back when I was a youngster ate groundhogs (not just black folks) . They’d specify a young groundhog and bake him with apples etc . Don’t think I heard of many eating coons . Mike did you ever kill any of the European hares they have in the Poconos ? I’d be curious how palatable they were !