Comments on: Groundhog Roundup

By: Groundhog(’s Day) – Recipes : Cookerati

Groundhog(’s Day) – Recipes : Cookerati — Wed, 03 Feb 2010 02:49:13 +0000

[...] Brian’s Belly Groundhog Roundup [...]

By: Bill Farro

Bill Farro — Mon, 01 Feb 2010 21:09:11 +0000

Anne Marie…Not a bad dish but the buckshot tends to stuck between my teeth. I prefer the “bag and beat” method. Not only does it do the trick but it also helps to marinate and tenderize the lil’ critter.

By: Anne Marie Horrigan

Anne Marie Horrigan — Mon, 01 Feb 2010 20:35:24 +0000

Trailer Park Groundhog is my favorite dish. I’m a gonna whip me up a batch or two TP Ground Hog Stew this weekend. YUMMY Yum YUM..

By: David Hall

David Hall — Sat, 11 Jul 2009 22:07:52 +0000

To the little kitty cat that chased the ground hog back to its’ hole in
the ground. Good for the kitty cat. If the cat caught the ground hog,
that ground hog would tear the kitty cat to pieces. The ground hog is
a bad boy. You can ask my Walker and Blue-tick coon hounds that thought
they would get one, one night. The ground hog cut them both to pieces.
You don’t have to hang it up for 3 or 4 days in COLD weather, it just
helps the meat bleed out and cure out and is easier to cut up, that’s all.

By: mary e hirsh

mary e hirsh — Tue, 30 Jun 2009 20:13:18 +0000

The fat glands, not scent glands, look like the color of chicken fat and about the size of a small or medium lima bean. The hind leg glands are in the rear part of their theighs, the meatiest part. The front leg glands are smaller and are in their tricepts. Flour, salt and pepper a bunch of legs and saute until browned. Put legs into a slow cooker with 2 cut up apples, a few tbls of A-1 sauce and enough apple cider to cover the legs. Some people like to add a few cloves or bay leaves also. Cover and let cook on low heat for 6 hrs or so.

By: Sarah

Sarah — Sat, 27 Jun 2009 03:03:14 +0000

I’m so happy I found this site! Handy to know some of this… We have a resident groundhog that has decided to eat our garden this year. I’ve told the husband that I’m more than willing to kill, clean and cook the varmint (why is it that I feel like such a hillbilly when I say that?). I don’t know if I’ll do the 3-4 days of aging since we don’t have anywhere to age it in, but, I’ve seen the brining method on a few sites so, I’ll go that route. I’ve been told that groundhog is one of the hardest things to skin, and since we raise rabbits, and they are fairly easy, I think the two person method for skinning ought to work fine – then again… might need to use my gambrel hooks.

Now, I’m really looking forward to groundhog…. at least want to try it once.

By: In praise of foxes who like the taste of groundhogs « Mike & Roxie’s Vegetable Paradise

Sat, 23 May 2009 17:01:35 +0000

[...] How much wood could a woodchuck, chuck, if a woodchuck could chuck wood? If you have the correct answer, and supply a groundhog, we’ll come over to your house and cook once of these what look to be scrumptious groundhog recipes. [...]

By: Brian

Brian — Sun, 17 May 2009 23:03:29 +0000

I’m as happy as can be! I went out and bought a “have a heart” live trap, and thanks to some groundhog trapping hillbilies I baited it with Apple Slices, of all things. It rained that evening, so I guess that washed my scent off of everything, and another day went by.

Imagine my surprise, though, when after all the other baits I’d tried didn’t work, right there in my trap was the mother of all the neighborhood groundhogs! Yeah me, go me go! Right?

Well, not quite. This was my first serious foray into trying to deal with turning a live groundhog into my supper, and only my second try at making a mammal into something edible.

I dispatched the critter with one good .22 shot through sides of the cage trap and both ears. So far so good.

Now it was time to gut, skin, and clean her. Just after the gutting process, I was tired, and couldn’t deal with this piece of vermin any longer. Along with being tired, I was a little grossed out, and very uncertain–even with what would have been a great recipe–as to where exactly those damned scent glands were. So I tossed her corpse on a fairly large fire and left it at that. I never have learned where those scent glands were.

I’m not too worried though, since I’m pretty sure there is more than one groundhog around here. I’ll probably capture her babies–she had 8 nipples, therefore I’m assuming she’s had a brood since last autumn when she showed up…

Anyway. I am pretty sure she is the one that undermined my patio–I actually saw a cat chase her into the hole, then she poked her head out after the cat got bored and left. what a clever critter she was!

By: Dan

Dan — Wed, 15 Apr 2009 21:42:14 +0000

You hang an animal and let it cure in a dry environment that is kept as close to 38 degrees farenhieght as possible to allow the anerobic bacteria inside the meat to develope. This is completely sanitary and the bacteria help break down the meat and make it more tender and add a sweetness to it. Some top notch steak houses will age their beef this way for as long as four months. You can do this in your refridgerator, but make sure to keep a thermometer next to your meat so you can make sure it doesnt get about 40 degrees, thats when the bad bacteria starts to grow…..

By: Brian

Brian — Fri, 10 Apr 2009 21:01:29 +0000

hey all,

I totally concur with your assessments about the bad spelling (but “sic” at least lets the publisher off the hook! hehehe Still, I bet that guy knows how to cook and eat a groundhog!

Unlike me… The closest I’ve come to eating a groundhog was roasting and eating a rabbit I shot at 12 feet with a BB gun. Probably no chance of my killing the groundhog that’s undermined my patio in the same way–I’m guessing their skulls are a little harder than a rabbit’s. Still, I’ll keep trying.

If I do manage to kill the beggar (answering the guy that wants to know where the scent glands are) I understand they are in the small of the back and under the forearms… I’ll gut him, skin him, and look for things that might be scent glands. I’m guessing they don’t look like muscle or bone. Short of looking at pictures, I can’t think of how to describe my plans better.

Thanks for reading,
B.