Quote:
Originally Posted by CraigThompson
There used to be a hunt club in central Virginia that did a game supper every year as a way to raise money for dog food as they kept bear dogs and I think deer hounds . Anyway they'd have all kinds of stuff of course venison and bear , usually someone would show up with a portion of elk , maybe some ducks etc . But they'd also bake woodchucks and if I'm not mistaken coons . Those last to are a bit much for me , about as far as I go is the heart from a deer .
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I had a very Dutch/German great aunt that could serve up a roasted coon that would make ya jump for joy. Very dark meat and she fixed it with a dark gravy with potato dumplings and carrots and onions. It was to die for. Her secret was cleaning the coon up really good, removing all the fat and the "kernels" under the "arms" and then par boiling it with bay leaf prior to roasting.
As to woodchucks, there was an older black gentleman that worked for my Dad and asked me to bring him woodchucks as his wife and he loved them. He brought us some and it, again, was a dark meat and was quite tasty.