Cliff you are eating them I hope? I can get you some recipes if you want. Dan Small, a Wisconsin Outdoors TV host I have met raves about how good they taste.
Braised woodchuck, served on a bed of sauteed onions, celery and chard stems, with sides of steamed winter squash (yes, we're still eating last year's squash!) and nettles. The 'chuck was dusted with basil, pan-braised in olive oil in a cast-iron skillet and garnished with fresh cilantro. Condiments included lacto-fermented sauerkraut and dill pickle. We grew everything but the kraut, pickle and olive oil.
For the curious among you, the young 'chuck was fall-off-the-bone tender after two hours in the skillet on low heat. It tasted a little like rabbit, but had more flavor and a gentle sweetness. Older 'chucks have a more robust flavor, but require a longer cooking time.