Chipmunks???
In my opinion, Chipmunks are best when you brine them for at least 4 hours in a mix of kosher salt and brown sugar and a few bay leaves before sautéing in butter. Then finish them up by braising them in a mix of white wine, shallots, and some wild mushrooms until the meat comes away easily from the bones. Plan on at least two for each adult as they are a lot smaller than they look when skinned and gutted. Serve alongside wild/pecan rice and
hericot vert (them's green beans for you uncultured critter-killers) splashed with melted butter and finely chopped tarragon. You can serve with a light-bodied red or a fuller-bodied white.
I hope this helps.
Offered by Crusader, who politely suggests you read the above while doing your best Julia Child's type voice
