Oriental Groundhog

Russ Myers

By
@Beegee1947

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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Rating:

Comments:

Serves:

2 / 4

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

1
groundhog
2 qt
water
1/4 c
salt
1/2 c
soy sauce
2 clove
whole garlic
1
whole pepper
1/4 medium
onion
2 Tbsp
mild chile powder
1/4 bunch
whole parsley
4
beef bouillon cubes
1/4 tsp
freshly-ground white pepper
1 c
beef or chicken broth
teriyaki glaze

Directions Step-By-Step

1
Cut meat into pieces and let soak in 1 quart water and salt for three hours.
Transfer groundhog to 1 quart fresh water and soak 4 hours.
Drain and dry meat.
2
Place meat in a baking pan with broth, soy sauce, garlic cloves, pepper, onion, Chile powder, parsley, bullion cubes, and white pepper.
3
Cover and bake at 350 degrees for an hour to an hour and a half.
Baste frequently and finish with teriyaki glaze.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American