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 !

[Mike of the Mountain]

Originally Posted by CraigThompson

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 !

Craig, I never hunted for nor ate snowshoe hare. My uncle used to take the entire season off of work to hunt them. They frequent higher elevations with a lot of swampy habitat.

[Woodcock survey]

Originally Posted by Mike Koneski

Craig, I never hunted for nor ate snowshoe hare. My uncle used to take the entire season off of work to hunt them. They frequent higher elevations with a lot of swampy habitat.

Mike if memory serves from my years hunting PA. the season is very short and in a very small area. I did a lot of hare hunting in Maine at the time and was suprised that there were any in PA.
They do not eat as well as cottontails and need more cooking. We made a stew from them.

[Mike of the Mountain]

Dan, the hare season in PA is three days and they are very localized.