Creamed woodchuck, anyone? How about some roast raccoon, squirrel in cider, or the pièce de résistance, roast beaver Michigan?

It’s all on the menu at Gourmet, as they dig into their past:
These exclusive recipes are 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.