Violent rhetoric be darned; I’m warning you groundhog…

All I’m saying is that I’m tired of winter.  True, so far we haven’t has as much snow as last year.  But it’s been cold enough for far too long.  I’m looking forward to spring.

Groundhog Day is a little more than a week away.  So, I’m sending this…um…warning shot if you will…out to Punxsutawney Phil.  Keep your eyes closed.

This year, we’re ready.

Country-Style Groundhog

1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 tsp. sugar

Clean and skin as soon as possible. Remove all sent 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 you would a 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 and pepper; rub into groundhog pieces. Brown grounhog in hot oil in skillet; sprinkle with sugar. Reduce heat and add 1/2 cup water. Cover and simmer for about 30 minutes or until tender. Remove cover and cook for 10 minutes longer.

Oriental Groundhog

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.


1 Groundhog
Cold water
Sweet potatoes or white potatoes

The animal should be dressed as soon as possible and well soaked for several hours in cold, salty water. All excess fat may be trimmed off after the meat is cold. Parboil to remove and remaining fat and drain well. Place in a moderate oven and pack sweet potatoes or even white
potatoes all around. Salt and pepper the meat and bake unti brown. Be sure the potatoes are thoroughly cooked. Serve with cornbread and use the heavy gravy that forms during baking.

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