Groundhog Recipes - Tastes Like Chicken!

Wednesday, 02 Feb 2011 09:48 AM

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With Groundhog’s day just around the corner on February 2nd we thought what better way to celebrate than with some tasty groundhog recipes? Here are the five best groundhog recipes that we could find:
 
1. Country-Style Groundhog:

Ingredients:
1. 7 individual groundhogs
2. ½ cup flour
3. ¼ tsp. salt
4. ¼ tsp. pepper
5. ¼ tsp. soda
6. ¼ c. cooking oil
7. ½ tsp. sugar
 
Instructions:
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. Combine 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. Reduce heat, add 1 ½ cup water. Cover, simmer for about 30 minutes or until tender. Remove cover; let cook for an additional 10 minutes.  (Recipe provided by http://www.ifood.tv/recipe/country_style_groundhog ). Groundhog's day 2011 recipes
 
2. Baked Ground Hog:

Ingredients:
1. Ground Hog
2. Spicewood branches
3. Salt, pepper to taste
4. Flour
5. Bacon grease or ½ cup shortening
 
Instructions:
Dress and cut the groundhog. Bring water to a boil on the stove, and then place the groundhog in boiling water. Break spicewood branches, and but into the pot. Continue boiling until groundhog is tender. Remove groundhog from pot. Season with salt and pepper, then roll in flour and bacon grease. Put in oven and bake until golden brown. (Recipe provided by http://www.grouprecipes.com/11388/baked-ground-hog.html).
 
3. Groundhog and Sweet Potatoes:

Ingredients:
1. Groundhog
2. Cold water
3. Salt
4. Pepper
5. Sweet potatoes or white potatoes
6. Cornbread
 
Instructions:
Dress the groundhog as quickly as possible, and let soak for several hours in cold, salty water. After the meat is cold, you can trim any excess fat. Parboil to remove any remaining fat. Drain well. Place in oven at medium temperature with potatoes. Season the meat with salt and pepper and bake until brown. (Recipe provided by http://www.gamecalls.net/wildgamerecipes/groundhogrecipes.html).
 
4. Oriental Groundhog:

Ingredients:
1.1 groundhog
2. 2 quarts water
3. ¼ cup salt
4. ½ cup soy sauce
5. 2 whole cloves garlic
6. 1 whole pepper
7. ¼ onion
8. 2 tablespoon mild chile powder
9. ¼ bunch whole parsley
10. 4 beef bouillon cubes
11. ¼ teaspoon freshly-ground white pepper
12. 1 cup beef or chicken broth
13. Teriyaki glaze
 
Instructions:
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. Place meat in a baking pan with broth, soy sauce, garlic cloves, pepper, onion, Chile powder, parsley, bullion cubes, and white pepper. Cover and bake at 350 degrees for an hour to an hour and a half. Baste frequently and finish with teriyaki glaze. (Recipe provided by http://ushotstuff.com/wg/GroundhogSmp.htm).
 
5. Waco Groundhog in Sour Cream:

Ingredients:
1. Groundhog, skinned and cleaned
2.  ½ cup vinegar
3. 1 tablespoon salt
4. 2 quarts water
5. 2 teaspoons soda
6. ½ cup flour
7. 1 teaspoon salt
8. ½ teaspoon Allspice
9. ½ cup bacon fat
10. 3 small wild onions
11. ½ cup water
12. 1 cup sour cream
 
Instructions:
Skin and clean the groundhog. Place groundhog in a pot with water, ½ cup of  vinegar, and 1 tablespoon salt. Let stand overnight. Remove, wash, and pat dry with a damp cloth. In a large pot, combine 2 qt. water and 2 T soda, bring to a boil. Add groundhog. Lower heat and simmer for 15 minutes. Drain and rinse the meat. Cut into serving pieces. Combine flour, salt, and allspice, coating the pieces of groundhog with the mixture.
Preheat oven to 325 degrees. Melt the bacon fat in a frying pan. Brown meat on all sides. Transfer browned meat to a greased 4 qt. casserole dish.
Place sliced onions on top of the meat, add water, cover, and bake in preheated oven for 2 hours until meat is tender.
Transfer meat to a heated platter to keep warm. Put a dish on top of the stove over medium heat and spoon in the sour cream, stirring constantly. Add the meat back in and simmer for 15 minutes.
 

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