Braised Woodchuck

Judy Glattstein jgglatt@gmail.com
Mon, 22 Mar 2010 10:31:49 PDT
Organic, free range, low fat - what's not to like. Yearlings are best, 
old adults are too game-y for most folks (the old lamb vs mutton 
syndrome.) It is a dark, somewhat fibrous meat. If anyone would like my 
recipe for braised woodchuck with fennel, kalamata olives, and 
Beaujolais nouveau (or similar "house red") PM and I'll be happy to share.

Judy


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