Groundhog Gastronomy: A Complete Guide to Cooking Groundhog.

[multigraincracker]

https://cookingupdate.com/how-to-cook-a-groundhog/

When the groundhog emerges from its burrow each February, it captures the attention of many. But beyond the folklore surrounding this weather-predicting rodent lies an often-overlooked culinary opportunity. The meat of a groundhog—also known as a woodchuck—offers a unique flavor and can be prepared in various mouthwatering ways. This comprehensive guide will walk you through everything you need to know about cooking groundhog, from preparation to cooking methods, including some tantalizing recipes.

[Goonch]

1. ;-{)

[lastlib]

2. My grandmother once cooked one......

that my uncle shot on a hunt, at the behest of her mother. During the time it was in the oven, she had to spoon off grease by the cupful; when it was done, the meat was tough, stringy, and totally inedible. She wound up feeding it to the dogs.

You'd never get me to eat groundhog, and I'm a notorious carnivore.

[bucolic_frolic]

3. Quite the country mainstay about 1525

Lots of olde recipes online but you'd probably have to learn to skin fresh protein as well.

[justaprogressive]

4. But This is viable,,

RABBIT WITH SNAILS

Ingredients (for 4 people)

1 rabbit (1.2 kg)
1 kg (2.2lbs) purged snails
½ kg (1.1lb) pork ribs
8 thin sausages
1 dl (3.5oz) rancio wine or brandy
1 thyme sprig
1 marjoram sprig
1 onion
2 tomatoes
4 garlic cloves
salt
black pepper
olive oil
water

Preparation

1. Clean snails, which should have been fasting for a few days, and
discard dead ones. Place in a pan with a splash of olive oil over high
heat and covered.

2. Cook for a while for the snails to disgorge. First, they produce a
yellowish foam that disappears as the snails cook.

3. In a different pan, season rabbit with salt and pepper and brown.

4. Reserve on a platter.

5. In the same pan, prepare a sofregit with finely chopped onion, garlic
and grated tomato.

6. Once ready and sweat, add aromatic herbs, rabbit chunks, snails and
hot water.

7. Cook slowly until rabbit meat is tender, or for about 40 minutes.8. Stir occasionally. Adjust salt, stir saucepan so all ingredients are
covered by the juice. Then it can be served, but the taste is best when
left to stand for a while.

Comments

Rabbit with snails is a town festival dish in many towns throughout
Catalonia. You can even add shrimp, crayfish, or lobster to make it even
more attractive. In this recipe, the snails are cooked covered with a splash
of oil instead of boiled to preserve their flavour.
Some people also, in addition to rancio wine, add a dash of anisette or
even an almond picada.

Enjoy!

[SWBTATTReg]

5. NO!!! I grew up in the Ozarks and that was one of the somewhat rare dishes cooked up by my great-grandma and grand-

mother. Squirrel too. I never went back. The only time I shot at a groundhog was when my grandmother rushed our 22 rifle to me, to shoot the groundhog eating her garden up.