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Country Style Groundhog

Russ Myers


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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Group or Party
1 Hr
Stove Top


Add to Grocery List

individual groundhogs
1/2 c
1/4 tsp
1/4 tsp
1/4 tsp
baking soda
1/4 c
cooking oil
1/2 tsp

How to Make Country Style Groundhog


  • 1Prepare groundhog by removing the small sacs in the back and under the forearm.
  • 2Soak groundhog overnight in salted water. This will help remove the gamey flavor.
  • 3Combine 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.
  • 4Reduce 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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About Country Style Groundhog

Main Ingredient: Wild Game
Regional Style: American

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