The Way We Cooked: Varmints

Exclusive recipes for Creamed Woodchuck, Roasted Raccoon, and more—pulled directly from Gourmet’s archive.

They have not been re-tested by our food editors since they were published in the magazine, but they’re a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

full list here

p.s. your Tumblrer just got a bit lost in the archives.
can’t
get
enough

Tags: cooking food gourmet magazine archives history