Any body have one?
Groundhog recipe?
- Thread starter 1950DAVE
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You can prepare it just about the same way you would rabbit or squirrel. The main thing is when cleaning them make sure you remove the scent/oil glands. If you don't, they are darn near inedible, depending on the time of year. if they are male or female, and phase of their life, and why many say they are not good to eat. Cleaned properly you can make a stew/gumbo/ fricassee like you would with rabbit or squirrel, and like a lot of other game they work well in a slow cooker after marinating overnight in something like a buttermilk/spice marinade. After marinading you can also fry them. Like most other animals, the younger ones are better eating.
This is a link to an article about preparing and eating groundhog, but the recipe it has, to me, is only so so, and there are better ways to prepare it. I include it because it has some good photos of the scent glands and talks about removing them. For a recipe, me personally I would search out and substitute it in a good duck or squirrel (even chicken) gumbo recipe with okra and sausage, thickened with a roux with spices I know I like and the "trinity". I have cooked it that way before and is as good as any other small game when prepared like that. A little rice on the side and some French bread, maybe a cold beer or a nice Cotes du Rhone, and you are good to go. If you prefer fried, I wouldn't be afraid to try it that way.
https://foragerchef.com/a-groundhog-stew/#:~:text=Lots of people ask about removing the scent
This is a link to an article about preparing and eating groundhog, but the recipe it has, to me, is only so so, and there are better ways to prepare it. I include it because it has some good photos of the scent glands and talks about removing them. For a recipe, me personally I would search out and substitute it in a good duck or squirrel (even chicken) gumbo recipe with okra and sausage, thickened with a roux with spices I know I like and the "trinity". I have cooked it that way before and is as good as any other small game when prepared like that. A little rice on the side and some French bread, maybe a cold beer or a nice Cotes du Rhone, and you are good to go. If you prefer fried, I wouldn't be afraid to try it that way.
https://foragerchef.com/a-groundhog-stew/#:~:text=Lots of people ask about removing the scent
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I've only cooked a whistle pig whole on a spit once at a rendezvous. It turned out okay, just not great.
I dressed it out cut the sent glands off injected it with butter and garlic and cooked it for about three hours.
I dressed it out cut the sent glands off injected it with butter and garlic and cooked it for about three hours.
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Boil until tender, remove meat from the bones and combine with red curry, roasted squash and other vegetables as available and as you prefer. Serve over rice, quinoa or millet, again as you prefer.
My wife even likes it this way!
My wife even likes it this way!
Par boil then slow roast. BTW, I've been told the hide is super strong and makes the best mocs possible.
Banjoman
Hillbilly
Folks around here used to make boot laces and banjo heads from ground hog hides.
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Got to be damn hungry to eat a rodent.
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Ground hog is good.
My favorite recipe is a cup of .22 Magnum with a dash of Hornady to taste.
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Par boil until tender, then grill with bbq sauce. Porky pine the same way.
Pretty much like turtle, simmer it, skim all the fats from the top of the water, drain, then cook however you like.
rafterob
62 Cal.
I watched a show a few years back and they said to boil it first to render out the fat since that was the source of the flavor that turned some people off.
My grand-pa used to tell us kids when we didn't like something to eat. you would eat the a## of a skunk if you were hungry enough. So far haven't been that hungry .
Parboil the quarters for 2 hours, place quarters in an aluminum baking pan, cover with cream of mushroom soup and cook on the grill until done.
I fixed a couple this way when my mother in law came to visit. She liked it and commented how she had never eaten chicken cooked that way. I told her what it was and she even went back for seconds.
I fixed a couple this way when my mother in law came to visit. She liked it and commented how she had never eaten chicken cooked that way. I told her what it was and she even went back for seconds.
Hog, dog or frog, meat's meat!
Mike in FL
50 Cal.
Spoken like a true mountain man.
Nearly anything warm blooded was potential table meat at my grandparents' farm. Ground hog included. I believe they par boiled it and then breaded and fried. Seems like a lot of foods were fried back then. Cast iron skillets. Lard. Wood fired kitchen range.
Tried it once. Never again. I’d advise cooking outside in the open air. It didn’t even smell good while cooking, and tasted worse.
Mike in FL
50 Cal.
I tried it once, didn't like it at all. Soaked it in salt water and vinegar all night, then boiled it, then fried it. Yuck. In those days farmers wanted them gone so I kept hunting them. I reckon that's the only animal I hunted that I didn't eat. Very difficult to get close enough to shoot at with a longbow. Got two in all that time.
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I'd eat groundhog long before I'd eat coyote.
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