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Woodchuck Meat Patties with Tomato Sauce




Source of Recipe


Michigan State College Extension Service-1947


Recipe Introduction


The muscle meat of woodchuck is dark and thick. The meat is mild in flavor. If trapped just before winter there will be fat under the skin, remove the excess. Older animals should be parboiled before roasting or frying.


List of Ingredients




1 woodchuck
1 C bread crumbs
1/4 C ground onion
1 tsp salt
1/8 tsp pepper
2 eggs
3 T fat
1 C catsup
1/4 tsp Worcestershire sauce

Recipe



Clean woodchuck. Remove meat from the bones and grind.
Add 1/2 the breadcrumbs, onion, salt and pepper. Add 1 beaten egg and 1 tablespoon melted fat. Mix thoroughly.
Shape into 8 patties and dip into 1 beaten egg, then into 1/2 cup crumbs. Fry until brown in 2 tablespoons hot fat.
Add catsup and Worcestershire sauce. Bake in a slow oven, 325 degrees F., for 1 hour.