Thursday, February 2, 2012

Happy Groundhog Day, Country Style!


Hope you planned ahead, because this little guy needs to a cure for a few days before cooking.

Country Style Groundhog
1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. soda
1/4 c. cooking oil
1/2 tsp. sugar

NOTE: Clean and skin as soon as possible. Remove all scent glands. Cut off head, feet and tail. Cure in cool place by suspending from hook approximately 4 days. When ready to cook, lard according to recipe.

Dress groundhog as for rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor. Combine flour, salt, pepper and soda; rub into groundhog pieces. Brown groundhog in hot oil in skillet; sprinkle with sugar. Reduce heat; add 1/2 cup water. Cover; simmer for about 30 minutes or until tender. Remove cover; cook for 10 minutes longer.

3 comments:

  1. not phil, dont cook phil or flipper.

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  2. The young 'uns are cute. A whole colony of them had a warren in front of my workplace. To join the foxes, rabbits and Canada Geese. This is within the city limits too.

    Squirrels, possums, groundhogs, good eatin' as they say in the hills. North of the border try prairie oysters and beaver tails.

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  3. I'd not heard of prairie oysters before, but Google reports they are the same as the Rocky Mountain variety.

    As for the beaver tails, are you referring to the pastry variety? They look delicious!

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