Woodhucks, groundhogs, whistle pigs, pasture pigs, whatever you call them, have dark meat with a mild flavor and adapt readily to any squirrel or rabbit recipe. The fat is unobjectionable, but generally removed anyway. The 'chuck has scent glands high on the inside of the forelegs and in the small of the back, which must be removed. Generally only the older animals are parboiled or soaked before cooking, although some cooks soak woodchucks as a matter of course in cold salted water for 6 to 12 hours. Older 'chucks (worn teeth and claws are a good indication of age) benefit from parboiling in water to which 1/2 teaspoon or more of baking soda has been added. An adult will weigh 6 to 8 pounds.
Jacqueline E. Knight
===================================
Oriental Groundhog
Recipe By: Hunters Information Service
Amount Measure Ingredient Preparation Method 1 Ground hog 2 quarts Water 1/4 cup Salt 1/2 cup Soy sauce 2 cloves Garlic whole 3 Hot chili peppers whole 1/4 Onion 1/4 teaspoon Paprika 1/4 bunch Parsley whole 4 Beef bouillon cubes 1/4 teaspoon Freshly-ground white pepper 1 cup Beef or chicken broth Teriyaki glaze
Preheat oven to 325 degrees.
Cut meat into serving pieces and soak in 1 quart water and salt for 3 hours. Transfer meat to 1 quart clear water and soak 4 hours. Drain and dry meat. Place meat in a baking pan with beef broth, soy sauce, garlic cloves, chili pepper, onion, paprika, parsley, bouillon cubes and white pepper. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Baste frequently. Brush with teriyaki glaze while cooking.
===================================
Waco Groundhog in Sour Cream
Recipe By: "Indian Cookin'", compiled by Herb Walker, 1977
Amount Measure Ingredient Preparation Method 1 Groundhog, skinned & cleaned 1/2 cup Vinegar 1 tablespoon Salt 2 quarts Water 2 teaspoons Soda 1/2 cup Flour 1 teaspoon Salt 1/2 teaspoon Allspice 1/2 cup Bacon fat 3 small Wild onions 1/2 cup Water 1 cup Sour cream
Skin and clean the groundhog. Wash and dry and put in an earthen crock. Cover with water and a half cup of vinegar and 1 T. of salt. Let stand in a cool place overnight. In the morning, remove from brine, wash and pat dry with a damp cloth. In a large soup kettle combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the heat and simmer for 15 minutes, removing the scum as it rises to the surface. Drain and rinse the groundhog meat and cut into serving pieces. Combinethe flour, salt and allspice and dredge the pieces of meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon fat in a heavy iron frying pan until smoking. jBrown meat on all sides. Transfer the browned meat into a greased 4 qt. casserole. Arrange sliced onions on top, add water, cover and bake in a preheated oven for 2 hours or until the meat is tender. Transfer the meat to a heated platter to keep warm. Put the casserole on top of the stove over medium heat and spoon in the sour cream stirring constantly. Do not let the sauce come to a boil. Put the meat back into the casserole and simmer for about 15 minutes. Delicious served with creamed dandelion leaves.
ROFLMAO, I found that trailer park recipe too, and had a HARD time trying to feature something that they could post to the website, there are a BUNCH of groundhog recipes out there!
Seeing GeeGees post made me go on a search (me sidetracked? Never LOL) for more inof & I never realised there were so many of these critters around! http://www.groundhogsday.com/groundhogcentral.php
And I never knew that Candlemas was on the 2nd or that it was used as
Hi there, As I wrote to Poison, I'm new here. Just read a few of your posts. Head Cheese? Groundhog eatin's? You are probably the most knowledgeable person about food I've never met. Interesting.
Fascinating! Thanks for the welcome. I sort of just stumbled onto this board looking for something else. Strange how that works. I like the vibe here, and everyone's sense of humor.
I was born and raised in So. California, but since April of 2005, have been in Delaware. My husband was relocated out here for a special project for the Red Cross. The weather out here is pretty tough to deal with at times, but we all muddle through together.
Right before I left Calif. I finished culinary school - specialized in baking. Now I just want to be able to talk with other folks in the trade or just like to bake and cook. I'm not exactly the most outgoing person on the planet so its been hard to make personal connections in a brand new State, neighborhood, East Coast culture...
I really appreciate the acceptance here. Anyone who cares to "talk" I'll listen.
Pages
Karen-
I found this at briansbelly.com
Trailer Park Groundhog
Take gun (.22 cal is good). Load with bullets and accurately fire at head .
Skin groundhog and gut him. Clean out carcass with waterhose.
Cut critter into quarters.
Make up a big batch of your favorite marinade (make sure it has oil and vinegar to help tenderize the groundhog).
Throw marinade and critter pieces into plastic trash bag and marinade around 2 to 3 days in the refrigerator.
Take out marinated critter pieces and throw on the grill on low heat. Cook until rare to medium rare. Do not overcook, critter will dry out.
And no one likes their critter dry.
Woodhucks, groundhogs, whistle pigs, pasture pigs, whatever you call them, have dark meat with a mild flavor and adapt readily to any squirrel or rabbit recipe. The fat is unobjectionable, but generally removed anyway. The 'chuck has scent glands high on the inside of the forelegs and in the small of the back, which must be removed. Generally only the older animals are parboiled or soaked before cooking, although some cooks soak woodchucks as a matter of course in cold salted water for 6 to 12 hours. Older 'chucks (worn teeth and claws are a good indication of age) benefit from parboiling in water to which 1/2 teaspoon or more of baking soda has been added. An adult will weigh 6 to 8 pounds.
Jacqueline E. Knight
===================================
Oriental Groundhog
Recipe By: Hunters Information Service
Amount Measure Ingredient Preparation Method
1 Ground hog
2 quarts Water
1/4 cup Salt
1/2 cup Soy sauce
2 cloves Garlic whole
3 Hot chili peppers whole
1/4 Onion
1/4 teaspoon Paprika
1/4 bunch Parsley whole
4 Beef bouillon cubes
1/4 teaspoon Freshly-ground white pepper
1 cup Beef or chicken broth
Teriyaki glaze
Preheat oven to 325 degrees.
Cut meat into serving pieces and soak in 1 quart water and salt
for 3 hours. Transfer meat to 1 quart clear water and soak 4
hours. Drain and dry meat. Place meat in a baking pan with beef
broth, soy sauce, garlic cloves, chili pepper, onion, paprika,
parsley, bouillon cubes and white pepper. Cover and bake at 350
degrees for 1 to 1 1/2 hours. Baste frequently. Brush with
teriyaki glaze while cooking.
===================================
Waco Groundhog in Sour Cream
Recipe By: "Indian Cookin'", compiled by Herb Walker, 1977
Amount Measure Ingredient Preparation Method
1 Groundhog, skinned & cleaned
1/2 cup Vinegar
1 tablespoon Salt
2 quarts Water
2 teaspoons Soda
1/2 cup Flour
1 teaspoon Salt
1/2 teaspoon Allspice
1/2 cup Bacon fat
3 small Wild onions
1/2 cup Water
1 cup Sour cream
Skin and clean the groundhog. Wash and dry and put in an earthen
crock. Cover with water and a half cup of vinegar and 1 T. of salt.
Let stand in a cool place overnight. In the morning, remove from
brine, wash and pat dry with a damp cloth. In a large soup kettle
combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the
heat and simmer for 15 minutes, removing the scum as it rises to the
surface. Drain and rinse the groundhog meat and cut into serving
pieces. Combinethe flour, salt and allspice and dredge the pieces of
meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon
fat in a heavy iron frying pan until smoking. jBrown meat on all
sides. Transfer the browned meat into a greased 4 qt. casserole.
Arrange sliced onions on top, add water, cover and bake in a
preheated oven for 2 hours or until the meat is tender. Transfer the
meat to a heated platter to keep warm. Put the casserole on top of
the stove over medium heat and spoon in the sour cream stirring
constantly. Do not let the sauce come to a boil. Put the meat back
into the casserole and simmer for about 15 minutes. Delicious served
with creamed dandelion leaves.
ROFLMAO, I found that trailer park recipe too, and had a HARD time trying to feature something that they could post to the website, there are a BUNCH of groundhog recipes out there!
spring to get here.
Seeing GeeGees post made me go on a search (me sidetracked? Never LOL) for more inof & I never realised there were so many of these critters around! http://www.groundhogsday.com/groundhogcentral.php
And I never knew that Candlemas was on the 2nd or that it was used as
As I wrote to Poison, I'm new here. Just read a few of your posts. Head Cheese? Groundhog eatin's? You are probably the most knowledgeable person about food I've never met. Interesting.
HI Bake!
Fascinating! Thanks for the welcome. I sort of just stumbled onto this board looking for something else. Strange how that works. I like the vibe here, and everyone's sense of humor.
I was born and raised in So. California, but since April of 2005, have been in Delaware. My husband was relocated out here for a special project for the Red Cross. The weather out here is pretty tough to deal with at times, but we all muddle through together.
Right before I left Calif. I finished culinary school - specialized in baking. Now I just want to be able to talk with other folks in the trade or just like to bake and cook. I'm not exactly the most outgoing person on the planet so its been hard to make personal connections in a brand new State, neighborhood, East Coast culture...
I really appreciate the acceptance here. Anyone who cares to "talk" I'll listen.
AWW, you are JUST our type!
That's a long way to move.
Pages