Spring and summer are the perfect times to help out a local farmer with some woodchuck issues while enjoying incredible table fare.
Woodchuck meat is darker but very mild-flavored, almost like a sweet roast beef and extremely tender. It does not require soaking; however, many people like to soak it overnight in sea salt water. If the woodchuck is harvested just before he begins his winter sleep, there is an insulating fat layer under the skin that will need to be removed.
- Remove excess fat and scent glands that are located in the tenderloin of the back and under the forearms. Cut into 6 or 7 cutlet pieces.
- Parboil in pickling salted water for 1 hour. Remove from the broth.
- Have a package of tempura batter mixed and chilling in the fridge. Add 1.5 teaspoons of blackening seasoning, and wisk in evenly.
- With a tablespoon of sea salt, gently sprinkle on woodchuck cutlets.
- Preheat oil in fryer to 365 degrees. Gently drop cutlets into the wet batter then into oil, and fry each cutlet for 3 minutes.