I for one, welcome our new Marmot Overlords (band name - all rights reserved).
News stories today on how longer/warmer seasons get them out of hibernation earlier so they get fattened up and thrive. (sorry - unsuccessful doing links:confused: ).
So how do you serve them?
Single portion, quarters, marmot tenders?
Do you skin them first or just coat with some liquid fat and apply the blowtorch to “sear in the juices”?
Baked, slow roasted, battered and fried?
Anone with some experience?