Surprisingly there are many recipes for Woodchuck (A.K.A. Ground Hog, Whistle Pigs, Pasture Pigs, etc.). Woodchucks are fatty, however it is claimed the fat does not have a bad taste but is still is generally removed. The meat is dark with a mild flavor and will work in any squirrel or rabbit recipe. Woodchucks have scent glands in the small of the back and on the inside of the forelegs which must be removed. If the Woodchuck is old (look how worn teeth and claws are,) it should be parboiled or soaked before cooking, some cooks always soak woodchucks in cold salted water for 6 to 12 hours. The Older Woodchucks will also benefit parboiling in water with a 1/2 teaspoon or more of baking soda.