Time to Shoot the Groundhog!

trr1

Well-Known Member
groundhog Pie
1 groundhog
3 medium carrots
3 potatoes
1/4 cup of butter or margarine
1 onion, diced
2 tablespoons of flour and piecrust dough

Quarter the groundhog and place the pieces in a large pot with enough cold water to cover the meat. Boil it for 10 minutes, then discard the water, refill the pan, and bring the liquid to a boil again. Lower the heat and let the contents simmer for about 1 to 1 1/2 hours. Add the carrots and potatoes and continue cooking the stew for about another 30 minutes ... until the meat is tender and separates easily from the bone. By this time, you should be able to pierce the vegetables readily with a fork.
Now, strain the liquid and reserve 2 cups. The remaining pot liquor can be saved for soup stock, or discarded.

Next, remove the cooked meat from the bones and cut it into bite-sized pieces. Melt the butter or margarine in a large, heavy skillet, add the diced onion, and cook it for 5 minutes. Then add the flour and stir the mixture until it bubbles ... put in the reserved liquid and blend the brew some more until it thickens . . . and, when that happens, combine the vegetables and meat, mixing the whole concoction thoroughly.

Finally, butter a large casserole and pour in the meat-and-vegetable mixture. Lay piecrust dough over the top of the filling, brush the pastry with milk, and place the container in a preheated 400°F oven for about 30 minutes, or until the crust has turned golden brown.
 

Brian & Jill

Well-Known Member
groundhog Pie
1 groundhog
3 medium carrots
3 potatoes
1/4 cup of butter or margarine
1 onion, diced
2 tablespoons of flour and piecrust dough

Quarter the groundhog and place the pieces in a large pot with enough cold water to cover the meat. Boil it for 10 minutes, then discard the water, refill the pan, and bring the liquid to a boil again. Lower the heat and let the contents simmer for about 1 to 1 1/2 hours. Add the carrots and potatoes and continue cooking the stew for about another 30 minutes ... until the meat is tender and separates easily from the bone. By this time, you should be able to pierce the vegetables readily with a fork.
Now, strain the liquid and reserve 2 cups. The remaining pot liquor can be saved for soup stock, or discarded.

Next, remove the cooked meat from the bones and cut it into bite-sized pieces. Melt the butter or margarine in a large, heavy skillet, add the diced onion, and cook it for 5 minutes. Then add the flour and stir the mixture until it bubbles ... put in the reserved liquid and blend the brew some more until it thickens . . . and, when that happens, combine the vegetables and meat, mixing the whole concoction thoroughly.

Finally, butter a large casserole and pour in the meat-and-vegetable mixture. Lay piecrust dough over the top of the filling, brush the pastry with milk, and place the container in a preheated 400°F oven for about 30 minutes, or until the crust has turned golden brown.
Sounds like you have experience with this.....lol....but for some strange reason it sounds good!!!
 

trr1

Well-Known Member
Groundhog Recipes - Tastes Like Chicken!
http://www.newsmax.com/FastFeatures/Groundhogs-Day-2011-Recipes/2011/02/02/id/384547
here are more
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 ).

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 byhttp://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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hakunamatata

Wake me up when its over
Premium Member
Well, it is official. I, like many of you are tired of this winter, and that blasted ground hog saw his shadow. Time to come up with our best recipes.

For the Superbowl, I'm thinking marinated pulled ground hog, served over nachos.
Be careful, someone promoting a documentary on captive groundhogs may show up with colorful excerpts and photos.....:cautious:
 
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