country style groundhog

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Groundhogs, for all their mass, don’t yield that much meat. The groundhog average around 2 pounds after all the fur and organs are discarded. It should be noted that groundhogs, as well as most other small food animals such as squirrel, have scent glands that should be cut out as soon as possible to avoid tainting the meat. When dressing groundhogs, look for and carefully remove without damaging any small gray or reddish brown kernels of fat located under the forelegs, on top of the shoulder blades, along the spine in the small of the back, and around the anus.

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yield serving(s)

cook time 1 Hr

method Stove Top

Ingredients For country style groundhog

7

individual groundhogs
1/2 c

flour
1/4 tsp

salt
1/4 tsp

pepper
1/4 tsp

baking soda
1/4 c

cooking oil
1/2 tsp

sugar

How To Make country style groundhog

1
Prepare groundhog by removing the small sacs in the back and under the forearm.

2
Soak groundhog overnight in salted water. This will help remove the gamey flavor.
3
Combine flour, salt, pepper, and soda; use as a rub on the groundhog. Brown the groundhog in hot oil in the skillet, and sprinkle with sugar.
4
Reduce heat, add 1 1/2 cup water. Cover, simmer for about 30 minutes or until tender. Remove cover; let cook for an additional 10 minutes.
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