Hsving enjoyed roast squirrel & rabbit from way back, I wish you good hunting with marauding woodchucks.
Ain’t the size of the rodent, it’s how much sage & onion & garlic you use. Cover & cook at 350 degrees, results guaranteed. Enjoy!
;^)
I have never had the opportunity to ‘try’ woodchuck although we regularly eat venison (& occasionally turkey, dove, quail, pheasant, squirrel & rabbit). If we can ever catch/shoot one of the wee beasties, we’ll give it a roasting. :-)
An old farmer told me to get the chuckies you need to dig a slanted hole into a small hill. He used stove pipe but I would think that a large drain pipe capped on the end would be better. Put potato peelings and other gormet foods that they like at the bottom. When they climb in it’s to slick for them to come out. Then you just have to pop them. I plan to try it this spring.