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Country Discussion Topics
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BAD *** Groundhog! ! ! ! ! !
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GeneSC    Posted 07-06-2004 at 13:21:22       [Reply]  [No Email]
There must be some pretty "BAD" groundhogs in

Mike in tn    Posted 07-07-2004 at 07:10:34       [Reply]  [No Email]
Had one for supper last nite. Best way to fix one that i have found is the same way i cook older tough squirrels. Soak for a day or two in salt water, changing it every day. When ready to cook rinse well and roll in flour with salt and pepper too taste. Put in deep fryer until browned, but not overcooked. Take out and put on a broiler pan with water and cover with aluminum foil. Place in oven on 350 for one hour and check for tenderness. If not tender enough try another 15 minutes. When it is tender enough remove the foil and cook for about 15 minutes more, or until the batter is crispy. Deep frying first seals the flavor in. Gonna finish it off tonight for supper.

TimV    Posted 07-06-2004 at 19:02:16       [Reply]  [No Email]
Groundhog isn't bad eating at all--I ran a couple through the meat grinder during college and took them back to my roommates. As we did our own butchering at home, they were used to white packages coming back from home with things like "4 t-bones", "2 pounds sausage", etc. on them. This particular package read "ground chuck". They ate it and called it good, then accused me of trying to poison them after I explained that the label was to be taken literally....

???    Posted 07-06-2004 at 14:26:22       [Reply]  [No Email]


eg    Posted 07-06-2004 at 13:47:05       [Reply]  [No Email]
its ok gene, they are omnivores.
WOODCHUCK (GROUNDHOG) STEW 1 woodchuck2 onions, sliced1/2 cup celery, slicedFlourVinegar and waterSalt and pepperCloves Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour. Fried Woodchuck (Groundhog) 1 Woodchuck 1 tb Salt 1 c Flour 4 tb Fat 1/2 ts Salt 1/4 ts Pepper 1. Skin and clean woodchuck and cut into 6 or 7 pieces 2. Put in pot, add salt and enough water to cover and parboil for 1 hour. 3. Remove meat from the broth, and drain. 4. Dredge meat in flour, salt and pepper. 5. Melt fat in heavy fry pan and saute woodchuck until nicely browned. Serves 6

DigitalMat    Posted 07-07-2004 at 06:28:22       [Reply]  [No Email]
Thanks for the groundhog recipe. I put it in my "Big Emergency If The World Blows Up And Goes To Pot" file. I suppose I could prepare this on my wood burning stove.

Old John    Posted 07-06-2004 at 15:09:22       [Reply]  [Send Email]

Hi Y'all,
I LOVES a good young fried ground hog. It's at least as good as fried rabbit & better'n fried squirrel.

I love baked lamb & barbequed kid, also.
Mutton is turrible greasy though, & a mature goat
is often a bit tough & stringy. Young is much better, hunnh.

I've eaten a little baked racoon, It's okay.
Wouldn't touch skunk or possum. Ive seen them buggers in some "nasty" places, eatin' some nasty dead stuff.

Guess you'ns could say I'm a real omnivore,
'Til Later...........
Old John

GeneSC    Posted 07-06-2004 at 14:26:39       [Reply]  [No Email]
I've heard some of the "older" timers talk about
eating them, but i've never myself, not saying
i wouldn't, just never had an opertunity.

Alias    Posted 07-06-2004 at 15:23:52       [Reply]  [No Email]
Gene was it opportunity or is it possible you were never that hungry. There's a fish market in Cambridge, Md. that sells skinned and cleaned muskrat. A lot of people buy them but I've never been that hungry either........gfp

bill b va    Posted 07-06-2004 at 14:51:36       [Reply]  [No Email]

if you can get one that is 1/2 to 2/3 grown you can skip the parboiling and soaking . clean and dredge in salt and peppered flour, fry much like you would chicken . i have grilled them with BQ sauce. as far as i know they are strictly vegeterians . defiently better than sheep !

GeneSC    Posted 07-06-2004 at 14:57:08       [Reply]  [No Email]
Never had sheep either. but I have tried Goat,
was pretty good, bbq'ed over fire coals.

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