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Whistle pigs.

Old 05-12-2017, 06:39 PM
Nontypical Buck
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Join Date: Dec 2005
Location: MICHIGAN
Posts: 2,568
Talking Whistle pigs.

Got a call from a big dairy farmer who asked if we could come and take care of some whistle pigs in his alfalfa field. Said he counted 20 in 3 different 30 acre fields.

I called Dean My partner draw for the week. Dean is rather worried as he was with me when I fell last year and ripped open my knee surgery insistion and all the blood I was loosing unnerved him. Asked if I had my back pack handy with all the stuff I needed to do self surgery in the field. CLOWN I think, no I know.

Met Dean at his place and loaded his gear in my PU and drove to the farm and met John and Mikie. Got Mikie's side by side unloaded and the clowns brought out my emergency kit. Box of band aids from the little ones for a scratch to the 4 inch wide ones. A 50 foot roll of gauze and tape, 2 maxi pads and a ace bandage roll. Dean said that if I got to bleeding like last time to use one of the maxi pads and the ace bandage to hold it in place. A bottle of peroxide and another of alcohol, some mucurcomb, Small bottle of aspirin.

Once the funny stuff was over with we set out to put a dent in the whistle pigs. Mikie did good with a 222 mag getting 5 of the furry buggers, Dean had his New Ruger 204 and did his fair share of reducing the population. All total we got 16 of them. went to Johns when we finished and cleaned them. We donated 10 of them to a family in need and the remaining 6 we divided up between our selves.

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Old 05-19-2017, 09:35 PM
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Alright, I've gotta ask. I've cooked two of these things, and both came out not very good. What'd I do wrong?
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Old 05-20-2017, 04:14 AM
Nontypical Buck
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Hard for me to say what went wrong since I wasn't there and you didn't post any details.

But to start!!!
First and foremost when you wish to cook a wild critter the prep is the most important step. You want to keep the critter clean as you skin it remove any hair or feathers on the carcass remove all glands on those critters that have them. It is also a good Idea to remove fatty deposits/tissue.
Try to age the critter also older animals can be tough and are better suited to a long slow cook method.

Roasted woodchuck

1 woodchuck
2 slices bacon
Potatoes, carrots, onions
2 onions or 1 onion and 1 apple
Salt and pepper to taste
4 c. water

Soak woodchuck in salt water for 24 hours before cooking. Rinse well and place in roasted. Put onion and apple in cavity. Lay bacon over breast. Salt and pepper to taste. Place vegetables around woodchuck. Add water. Place in 350 degree oven and roast for 3 to 4 hours


1 woodchuck
1 tbsp. salt
1 c. flour
3 tbsp. fat

Clean woodchuck and cut into 6 or 7 pieces. Parboil in salted water for 1 hour. Remove from broth, roll in flour and fry in hot fat (deep fat may be used) until brown


1 woodchuck
2 onions, sliced
1/2 c. celery, sliced
Vinegar and water
Salt and pepper

Clean woodchuck, remove glands, cut into serving pieces. Soak overnight in a solution of equal parts water and vinegar with addition of a sliced onions and a little salt. Drain, wash and wipe. parboil 20 minutes, drain and cover with fresh boiling water. Add 1 sliced onion, 1/2 cup celery sliced, a few cloves, salt, and pepper. Cook until tender, then thicken gravy with flour.


1 woodchuck
1/4 c. salt
4 mint leaves
1/4 c. oil
1 clove garlic, chopped
Salt & pepper to taste
1/2 c. vinegar
2 c. tomato sauce
Pinch of basil

Remove scent glands from woodchuck. Soak 8 hours in cold water with salt. Cut in 8 pieces and boil 15 minutes. Rinse and repeat soaking process. Rinse again and boil with mint leaves for 45 minutes. Drain and brown with oil and garlic. Salt and pepper both sides. When browned, add vinegar. Cover and let simmer 8 minutes. Remove from pan and put into pot. Add tomato sauce and a pinch of basil. Cook 1 1/2 hours over moderate heat.


Using a crock or bowl (not a metal pan) marinate the chunks of meat for 48 hours in:

1 c. sugar
1/4 c. vinegar
1/4 c. salt
2 bay leaves
1 slice onion
1/4 tsp. chili powder
Enough water to cover meat

Dry pieces and roll in seasoned (salt and pepper) flour. Brown in imported olive oil in a heavy frying pan. Add to pan:

1 chopped onion
1 chopped carrot
1 chopped stalk of celery (with leaves)
1 c. tomato juice
6 oz. tomato paste
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram

Cover and simmer over low heat until the meat is tender about 2 hours. Place the meat on a heated platter surrounding a bed of buttered noodles. Pour the sauce over both. Serve with a green salad dressing with oil and vinegar and hot Italian bread.

The above recipes work with Possum and coons also.


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Old 05-28-2017, 07:51 AM
Nontypical Buck
Join Date: Sep 2010
Posts: 1,834

Great job AY!!!! Also glad all went well with no MASH interventions needed!!!!!! LOL!!!!
Also glad to see someone else that cook what they harvest. Especially the pasture poodles. Grew up in SO. Il poppin em and my dad made great BBQ with them. He would pressure cook/boil them first till the bone fall out.
He would then season and SLOW cook at low heat with homemade BBQ sauce. Mom would serve them with corn bread and sauerkraut on the side.
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