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Woodchuck Soup

Woodchuck Soup

A woodchuck sits alert in short green grass.

This woodchuck soup comes together with beans, carrots, and onions but you can use any fall garden ingredients

This is a woodchuck, bean, carrot, and onion soup that I put together with some simple fall ingredients. I like using our garden to fill in the soup with the critter that is always trying to steal them; it feels very balanced. Hunting and homesteading go hand in hand, and result in a warm and delicious soup!

Woodchuck Soup

Jonah Curtis
Use fresh, locally grown ingredients to make this fall soup
No ratings yet
Prep Time 25 mins
Cook Time 5 hrs
Soaking Time 8 hrs
Total Time 13 hrs 25 mins
Course Appetizer, Main Course, Soup
Cuisine American
Servings 4
Calories 457 kcal


  • 1 adult woodchuck
  • 4 cups carrots sliced
  • 2 cups dried beans
  • 2 red onions
  • 2 cloves garlic
  • 1 quart venison stock
  • 1 quart water
  • 12 oz beer any kind
  • 2 tbsp apple cider vinegar
  • Celery salt
  • Pepper
  • Sage
  • Chupacabra rub


  • Start by soaking beans so they have soaked for 6-8 hours by the time you are ready to add to soup.
  • Preheat oven to 300 degrees. Quarter the woodchuck, making sure to remove all scent glands and much of the fat. Place them in an appropriate sized glass baking dish with 6 oz beer and drink the rest.
  • Add the apple cider vinegar.
  • Cover with foil and bake for 1 1/2 to 2 hours or until fork tender. Check a couple of times to make sure there is still liquid in the pan. Add water if not.
  • When finished, pull out the woodchuck and let it cool enough to handle. Debone it and cut it into soup sized chunks and set aside.
  • Chop the onions and mince the garlic and put them in your crockpot or soup pot. Add the chopped carrots.
  • Add the quart of venison stock and the 6oz of beer and drink the rest of the beer. Add the water.
  • For seasonings, I use Chupacabra rub, pepper, and small amounts of celery salt and and sage. I start pretty light and then add to taste to keep from over seasoning.
  • Run it in a crockpot on low or a stock pot on the stove on low heat. After a couple hours of cooking, once the flavors have had a time to hug, add the beans. Let it go for another hour or so and it is ready to serve. Chef's Note: Homemade bread or rolls are perfect on the side. Enjoy!


Calories: 457kcalCarbohydrates: 80gProtein: 28gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 586mgPotassium: 2215mgFiber: 19gSugar: 12gVitamin A: 21385IUVitamin C: 16mgCalcium: 164mgIron: 7mg
Keyword Small game
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