Instructions: Chucks, groundhogs, whistle pigs, pasture pigs - whatever you call them - have dark meat with a mild flavor and adapt readily to any squirrel or rabbit recipe. The fat is unobjectionable, but generally removed anyway. The chuck has scent glands high on the inside of the forelegs and in the small of the back, which must be removed. Generally only the older animals are parboiled or soaked before cooking, although some cooks soak woodchucks as a matter of course in cold salted water for 6 to 12 hours. Older chucks (worn teeth and claws are a good indication of age) benefit from parboiling in water to which 1/2 teaspoon or more of baking soda has been added. An adult will weigh 6 to 8 pounds.

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