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February 29, 2008

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Gourmet Magazine Cooks Up Varmints

Creamed woodchuck, anyone? How about some roast raccoon, squirrel in cider, or the pièce de résistance, roast beaver Michigan?

It’s all on the menu at Gourmet, as they dig into their past:
These exclusive recipes are pulled directly from Gourmet's archive. They have not been re-tested by our food editors since they were published in the magazine, but they're a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.



Blue Ox

All meat is meat.


Put meat on the plate and I'll eat it. Don't care what animal it came from.


I've never roasted a beaver before. I like them hot, just not cooked. As far as the squirrel goes, it's not my squirrel that I want in cider. And I don't even want to talked about how to make a wood chuck cream!

Blue Ox

LOL! Very clever, zack.

Matt Mallery

Many sub arctic Indians regulary ate beaver. It's not such an exotic meat,just overlooked. A beaver is just a squirrel that swims.


Guys this is a no shi#%$^ Beaver aint bad! The prep is most important.


"They have not been re-tested by our food editors..."

What a bunch of politically correct bullsh#t! Any other recipes would be presented as: 'here is the original and on page (next) we've modernized it.'

In their 'New Basics' cookbook the authors -- Julie Rosso and Sheila Lukins -- give suggestions on where to send the family hunter for the best (in their opinion) flavored venison. They are not squeamish about other game either.


Woodchuck is best after about mid August. In spring the meat is much tougher. Give 'em time to fatten up then they are tender. I've never had beaver but figure that if prepared properly it would be good too!


Back in our pre-driving days we shot a raccoon while squirrel hunting. The farmer said he would roast it up for dinner if we didn't want it. Figured that was fine since we just wanted the fur. But then he asked if it was male or female. We said male. "Oh great!" he said, "I need a new toothpick." "Huh?" He leaned forward, spit out some tobacco juice, and said, "Well, a male raccoon has this little bone in his pecker. You cut that out. It's the perfect toothpick." Well, we gave him the raccoon. We had plenty of squirrels. Besides, out of respect for the raccoon, I wasn't about to dissect his pecker. I've never looked at a toothpick the same since that day.

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