Groundhog and Sweet Potatoes
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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1The animal should be dressed as soon as possible.
Dress 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.
All excess fat may be trimmed off after the meat is cold.
2Parboil to remove any remaining fat and drain well.
Remove / shred meat from the bone
Place in a moderate oven and pack sweet potatoes or even white potatoes all around.
3Salt and pepper the meat and bake until brown.
Be sure the potatoes are thoroughly cooked.
Serve with cornbread and use the heavy gravy that forms during baking.