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.


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