Groundhog recipe?

[TNGhost]

Hog, dog or frog, meat's meat!

I'd eat groundhog long before I'd eat coyote.

 

[TNGhost]

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.

What doesn't taste good coated with a seasoned flour/cornmeal mix and fried in lard? Even cardboard becomes edible like that.

 

[1950DAVE]

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.

Do you mean there is another way than fried, to cook meat?

 

[Dale Ritchea]

Used to eat it all the time. Young ones are best. Par boil then roll in flour,and fry like squirrel, or rabbit. Sometimes that's all the meat we had.

 

[TechMoron]

That's exa

Used to eat it all the time. Young ones are best. Par boil then roll in flour,and fry like squirrel, or rabbit. Sometimes that's all the meat we had.

That' exactly the way my Granny taught me to fix them. Just as good as any rabbit, squirrel or chicken recipe you'll ever find.

Just be sure to use a young one & remove those glands scattered around under the skin.

 

[TexiKan]

Here's a page out of a book entitled Southern Appalachian Mountain Cookin', compiled by Louis and Bil Dwyer in 1974. Note this page has a recipe for Country Style Groundhog.

 

[Kansas Kid]

1968 Remington cook book.

 

[1950DAVE]

Thanks for the recipes folks. I did kill the critter and only cooked the hind quarters (hams). I smoked them with sassafras wood then slow cooked them for a couple of hours. Meat was a bit stringy still. Tast was much like venison. I thought it pretty good. Couldn’t get the wife to taste it.

 

[B P Arn]

The best way to prepare it is to throw it in the trash, then go to the store and buy some beef. No matter how you cook that is will taste way better than ground hog ever will!

 

[1950DAVE]

Don’t knock it til you’ve tried it.

 

[French Colonial]

My grandparents were poor (so were we at the time) and lived in the country by the Kaskaskia river.

Dinner time was sometimes groundhog, opossum, turtle, fish, basically anything Grandpa brought home. They raised a few cows and pigs and chickens of course but free meat was free meat.

 

[The Miner '49er]

Never killed one, never cooked one, never ate one. But back in the 70's a grizzled old lady used to visit the K-mart sporting goods department that I managed. She often said how she loved the Shake 'n Bake groundhog that she made. Who knows, it might be as good as she said.

 

[bud in pa]

Never killed anything that I wasn't going to eat, rabbit, squirrel, racoon, grouse, woodcock, pheasant, woodchuck, muskrat, all kinds of birds with my BB gun went into the spaghetti sauce!

 

[Loyalist Dave]

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.

Agreed. Any rabbit or squirrel recipe is fine. IF you don't get the scent glands, and late in the year I trim away any fat I can see that was under the skin and still attached, especially near the scent gland location, you can't eat 'em, BUT when you leave in the glands they cook up into excellent dog food. My dog DUKE loved him some groundhog with the scent still on it.

LD