oriental groundhog

Name: Oriental Groundhog
Cook time: 1 h 20 min
Yield: 2
Cuisine: American
Ingredients: 1 - groundhog; 2 quart(s) water; 1/4 cup(s) salt; 1/2 cup(s) soy sauce; 2 clove(s) whole garlic; 1 - whole pepper; 1/4 medium onion; 2 tablespoon(s) mild chile powder; 1/4 bunch(es) whole parsley; 4 - beef bouillon cubes; 1/4 teaspoon(s) freshly-ground white pepper; 1 cup(s) beef or chicken broth; - teriyaki glaze

(1 rating)

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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(1 rating)

yield 2 / 4

cook time 1 Hr 20 Min

method Bake

Ingredients For oriental groundhog

1

groundhog
2 qt

water
1/4 c

salt
1/2 c

soy sauce
2 clove

whole garlic
1

whole pepper
1/4 md

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

How To Make oriental groundhog

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.
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