Baked Ground Hog
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.
- ground hog
- spicewood branches
- salt, pepper to taste
- bacon grease or ½ cup shortening
1Dress and cut the groundhog.
Prepare groundhog by removing the small sacs in the back and under the forearm.
Soak groundhog overnight in salted water. This will help remove the gamey flavor.
Bring water to a boil on the stove, and then place the groundhog in boiling water.
Break spicewood branches, and put into the pot.
2Continue boiling until groundhog is tender.
Remove groundhog from pot.
3Season with salt and pepper, then roll in flour and bacon grease.
Put in oven and bake until golden brown.
Spicewood is a card-carrying member of the prestigious Myrtle family of flowering trees and shrubs, and has all of the best characteristics that made the family famous in the first place, such as attractive form, fragrant flowers, and fruits favored by birds.