Road Kill?

It’s the time of year when people here on the Massanutten are putting finishing touches on their “puttin’ away” for the winter months. Hunting season for deer, turkey, bear, and many species of small game is or will soon be here. One species of small game some mountain folk feast on is commonly called the bushy tail, better known as the squirrel. There is an abundance of acorns this fall, but the squirrels are few and far between. No one seems to be able to tell us why. What there is an abundance of, as usual, is another animal that science classifies as a squirrel. Call it a whistle pig, ground hog, woodchuck, or any other name you may have heard it called. Feast on this animal ( especially in small and medium sizes)  that only eats clean, green vegetation and you’ll soon regret seeing them as road kill. Don’t have a recipe? You’re in luck. Here’s a good one.

Woodchuck Cacciatore

1 medium onion, thinly sliced

1 or 2 small ‘chucks, cut in serving pieces

1  16-oz. can tomatoes

1   8-oz. can tomato sauce

1 tsp. salt

1/4 tsp. pepper

1 tsp. oregano

1/2 tsp. basil

1/4 tsp. celery seed

1 bay leaf

1/4 cup dry red wine

Place sliced onions on the bottom of a slow-cooking pot. Add ‘chuck pieces, tomatoes, tomato sauce, salt, pepper, herbs, and red wine. Cover and cook on low heat for 8 to 10 hours. Serve ‘chuck pieces with sauce over hot pasta.

Keep Your Fork!

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