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.
- 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.
You’re all disgusting! Where’s Jeffrey Dahmer when you need him?
sounds like a bad as pussum
All this begs the the real root of the discussion, be answered…..
How much Woodchuck, would Chuck eat, if Chuck would eat Woodchuck?
First of all let me tell you that I am a bona fide groundhog eating Tennessee Hillbilly and have eaten more than a few whistle pigs. Secondly I have never removed a scent gland and can’t recall ever having experienced any foul taste because of this. Thirdly the best groundhog I ever ate wasn’t even skinned but was merely eviscerated then scalded and scraped like a pig. The feet and head were left on. The animal was not hung and cured but was sprinkled with salt and pepper, stuffed with sweet potatoes, then placed in a large covered roasting pan… Read more »
must have seen the shawdow today
Last week I shot a big groundhog and it turned out to be the boar. Later on in the day I shot a small male. I threw both of them over the back fence as the fox’s etc. find them before they rot. This morning I shot a small female and deceided to clean it. The hide was thick and vary hard to cut. ( I used a bonnie knife ) to cut around the middle and pulled each way just like I do with squrrils and rabbits. I will probably season, shake in flour, brown in skillet with oil… Read more »
I’m dreaming with a world in which cruelty and ignorance are not celebrated but seen as they are: something to feel healthily ashamed of. There is nothing funny about how low humanity can get. Keep laughing (be drunk with alcohol and primitive, tasteless and cheap “wits”) while the world is suffering out the “hardness of the heart”. Keep waisting your life writing about how funny “we are” (not much, though). Please, get some therapy, join some recovery group… Get same help. Certainly, there are much better ways to deal with your painful childhood…
[…] https://briansbelly.com/belly-recipes/groundhog-roundup/ […]
MIke, sugar is necessary in a marinade for many reasons. It balances out the acidic flavors, adds sweetness to the flavor, and can help get a nice browned crust when the meat is finally cooked. You’d be surprised how much it is used in the food you eat. I’m sold on it now having married a gourmet cook…who doesn’t crave jerky, Texas Chili or prime grilled beef?
[…] rare to medium rare. Do not overcook, critter will dry out. And no one likes their critter dry. Brian's Belly | Groundhog Roundup Ahh the old whistle pig recipe…. __________________ Walk through the fire Fly through the […]
[…] 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… Read more »
[…] If I am lucky enough to get one then I will have skin it and cook it. I plan to either make stew or cook them on the grill. […]
I should have proof read above before hitting submitt. I sure the critics will notice the words (when I) after also and before someone and that is a mistake remove those two words and I think the sentence will make more sense.
I like all kind of wild meat, deer, rabbit, game birds you name it but never have tried groundhog. Thanksgiving day my brother shot one and he cleaned it and thinks he found the scent glands on the legs but says he never saw anything that looked like any kind of gland on the back. Being Thanksgiving and I was cooking I did not not help him much but looked at recipes on the internet and like someone here said the brine was part of a lot of them so I placed in a brine and put in the frig.… Read more »
Well, I kilt it. She’d been romping through my garden. I romanticized about becoming friends with her, Dr. Doolittle style. However one day while chatting with my neighbor she was spotted. “What is that?” said my neighbor. I turned around and sure enough, there was the fat little critter tromping her way on into my garden (loves my roma tomatoes!) I ran to grab my trusty .22 and shot her from the back porch at 100 yards. I love my .22. It shoots as straight as an arrow. I’d only shot squirrels and a few doves previously. This is a… Read more »
In answer to your question a woodchuck would chuck as much wood as a wood chuck could chuck
Groundhog are best eaten in the early spring after hibernation. As the summer progresses, the get fatter and the meat is marbled with too much fat to be good to eat. One of my favorite dishes is groundhog pie. Cut the meat up in small chunks, brown in frying pan and make into a pie with veggies just like chicken pot pie. (Groundhog is closer to tasting like beef than chicken thou.)
When we were young..1960’s..a bunch oif us guys would go dig out groundhogs on sunday afternoons..to have something to do…we usually got 3-4 hogs..having a few nips of beer or moonshine made it fun back then…we usually got older local grannies to cook them for us same day…what a “hoot”..wanted to share this…
[…] Brian’s Belly Groundhog Roundup […]
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.
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..
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… Read more »
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… Read more »
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… Read more »
[…] 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. […]
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… Read more »
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… Read more »
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… Read more »
Where are the scent glands located? Best way to remove them?
Thanks for your help!
A lot of you might think this is funny, but during the depression my grandfather had a little dog he sent down the groundhog hole to flush them out. He hit them on the head with a club and my grandmother cooked up the feast. She could make anything taste good. He told me they ate 40-50 a year using this method. I wish I would have gotten her recipe. It goes to show we don’t have to be afraid in this current financial crisis. Now is not nearly as bad as the great depression.
Hah! I’m glad we have a few astute spellers visiting the site. I have modified the post above to show my original intent–which was that the recipes were copied verbatim.
Bzzz. No sugar is needed. This is MEAT, not dessert. And the word is SCENT glands, not SENT glands! You left out the jalapenos, the beer batter, and a whole lot of things! Happy Groundhog Day!
I wouldn’t worry about “sent glands” but you dang well better get rid of the “scent glands” or your entrée will have a scent to make your hair curl and your taste buds revolt.
Why does everyone want to remove the wild or game taste from meat, it that is what you want cook beef, also why hang it for 3-4 days eat it fresh!!!