Never tried wood chuck, but always intended too...Any of my 3 favorite muskrat recipes ought to work for 'chucks:
1) boil lightly the skinned/gutted body and pick the meat off. Then layer the meat in a casserole dish with alternating layers of rice and cheese. cover and bake at 350 for 20 minutes or so.
2)I once substituited muskrat for chicken in my mother's chicken caccatorre recipe. Those that tried it, loved it.
3) Muskrat meatloaf. Ground rat mixed with all the traditional meat loaf ingrediants. Very tasty.
Mergus
