Sidebar by Allen Best
Wildlife – July 2002 – Colorado Central Magazine
Take one marmot, skin, gut and cut meat into pieces.
Sprinkle salt on the meat; bake it in drippings; drain off excess fat. In another bowl, put in spaghetti sauce mix and canned tomatoes. Pour that over the marmot pieces, and cook until tender, which may take a while, maybe not. You can add wine to it to change the flavor. Serve over rice or spaghetti noodles.
I’ve never tried this, and doubt that I will — unless a marmot gets into my tent again and creates havoc. Then, all bets are off.
— Allen Best