Woodchuck Stew, Cuban Style

Do you have trouble with varmints and burrowing rodents destroying your vegetable garden? Exact your revenge with a little urban hunting excursion and the use of this great recipe for Woodchuck Stew, Cuban Style.

This recipe comes from a brilliant pamphlet of recipes for “Fish, Big Game, Small Game, Wild Fowl, Wild Plants and Miscellaneous.” Believe me, after you read through this treasure trove of culinary insights, you’ll have a new understanding of what’s “miscellaneous” and edible.

The Hungry Sportsman's Fish and Game Cookbook

“The Hungry Sportsman’s Fish and Game Cookbook” by Eddie Meier of Scottsdale Arizona is a compendium of articles that appeared in a column of fish and game recipes published in papers “from coast to coast” from 1945-1955. Included in these are recipes for your usual game: deer, squab, rabbit, squirrel, turtle. But when was the last time you saw instructions for crow, crappies (yes, crappies), javelina, blue jays, antelope, mountain lion and bear? In fact, I think making half of these recipes could subject you to fine and imprisonment under the Endangered Species Act.

I’m not sure if they have Woodchucks in Cuba, but apparently they know how to cook ’em.  Bon Appetit!

WOODCHUCK STEW, CUBAN STYLE
“Cut woodchuck into serving pieces, parboil 15 minutes, change water and cook 15 minutes more. In a kettle, mix 1 quart canned tomatoes with juice, 1 1/2 cup cooked spaghetti, 1/4 teaspoon red pepper, 1/4 teaspoon black pepper, 1 tablespoon salt and 3 sliced onions. Add meat, bring to a boil and simmer 30 minutes.”

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