Are you hankerin’ for some hog? Get on board with the latest health craze in the nation and dig in to some groundhog.
We rounded up three of the most popular groundhog recipes on the web for your enjoyment… not your eatin’ enjoyment- your readin’ enjoyment.
Actually I’m quite surprised that anyone with a computer and the intelligence to get on the web was able to share these with us, but here they are. Technology is useful in so many ways.
Trailer Park Groundhog
Take gun (.22 cal is good). Load with bullets and accurately fire at head [we’re assuming the groundhog’s head, not your own].
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.
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 [sic] 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 groundhog 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.
Boil & Bake Groundhog from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate.
Skin and clean the groundhog. Boil until tender. Remove from the water and season with salt, pepper and red pepper. Bake in an oven at 350°F. or cook over an open fire.