Braised Woodchuck
Judy Glattstein (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