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Surprisingly there are many recipes for Woodchuck (A.K.A. Ground Hog, Whistle Pigs, Pasture Pigs, etc.).  Woodchucks are fatty, however it is claimed the fat does not have a bad taste but is still is generally removed. The meat is dark with a mild flavor and will work in any squirrel or rabbit recipe. Woodchucks have scent glands in the small of the back and on the inside of the forelegs which must be removed. If the Woodchuck is old (look how worn teeth and claws are,) it should be parboiled or soaked before cooking, some cooks always soak woodchucks in cold salted water for 6 to 12 hours. The Older Woodchucks will also benefit parboiling in water with a 1/2 teaspoon or more of baking soda.

Oriental Groundhog 
Recipe By: Hunters Information Service      

Amount

Measure

Ingredient

Preparation Method

1

 

Ground hog

 

2

quarts

Water

 

¼

cup

Salt

 

½

cup

Soy sauce

 

2

cloves

Garlic

whole

3

 

Hot chili peppers

whole

¼

 

Onion

 

¼

teaspoon

Paprika

 

¼

bunch

Parsley

whole

4

 

Beef bouillon cubes

 

¼

teaspoon

Freshly-ground white pepper

 

1

cup

Beef or chicken broth

 
   

Teriyaki glaze

 

     Preheat oven to 325 degrees.     Cut meat into pieces and soak in 1 quart water and salt for 3 hours.   Transfer meat to 1 quart clear water and soak another 4 hours.   Drain and then dry meat.   Place meat in a baking pan with broth, soy sauce, garlic cloves, chili pepper, onion, paprika, parsley, bouillon cubes and white pepper.   Cover and bake for 1 to 1 1/2 hours at 350 degrees .   Baste frequently and brush with teriyaki glaze while cooking.  

Waco Groundhog in Sour Cream 
Recipe By:   "Indian Cookin", compiled by Herb Walker, 1977  

Amount

Measure

Ingredient

Preparation Method

1

 

Groundhog, skinned & cleaned

 

1/2

cup

Vinegar

 

1

tablespoon

Salt

 

2

quarts

Water

 

2

teaspoons

Soda

 

1/2

cup

Flour

 

1

teaspoon

Salt

 

1/2

teaspoon

Allspice

 

1/2

cup

Bacon fat

 

3

small

Wild onions

 

1/2

cup

Water

 

1

cup

Sour cream

 

    Skin and clean the groundhog.   Wash and dry and put in an earthen   crock. Cover with water and a half cup of vinegar and 1 T. of salt.   Let stand in a cool place overnight.   In the morning, remove from   brine, wash and pat dry with a damp cloth.   In a large soup kettle   combine 2 qt. of water and 2 T. of soda.   Bring to a boil, lower the   heat and simmer for 15 minutes, removing the scum as it rises to the   surface. Drain and rinse the groundhog meat and cut into serving   pieces. Combinethe flour, salt and allspice and dredge the pieces of   meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon   fat in a heavy iron frying pan until smoking. jBrown meat on all   sides. Transfer the browned meat into a greased 4 qt. casserole.   Arrange sliced onions on top, add water, cover and bake in a   preheated oven for 2 hours or until the meat is tender. Transfer the   meat to a heated platter to keep warm.   Put the casserole on top of   the stove over medium heat and spoon in the sour cream stirring   constantly. Do not let the sauce come to a boil.   Put the meat back   into the casserole and simmer for about 15 minutes.   Delicious served   with creamed dandelion leaves.

WOODCHUCK (GROUNDHOG) STEW

 1 woodchuck2 onions, sliced1/2 cup celery, slicedFlourVinegar and waterSalt and pepperCloves Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.   Fried Woodchuck (Groundhog)       1    Woodchuck      1 tb Salt      1 c  Flour      4 tb Fat    1/2 ts Salt    1/4 ts Pepper   1. Skin and clean woodchuck and cut into 6 or 7 pieces  2. Put in pot, add salt and enough water to cover and parboil for 1 hour.  3. Remove meat from the broth, and drain.  4. Dredge meat in flour, salt and pepper.  5. Melt fat in heavy fry pan and saute woodchuck until nicely browned.  Serves 6  >From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada ,   Ottawa 1973.

Woodchuck Meat Loaf

Yield: 6 Servings 
Ingredients        1 lb Ground woodchuck meat      1 lb Ground pork      1    Egg; lightly beaten      1 c  Milk    1/2 c  Dry bread crumbs  1 1/2 ts Salt    1/8 ts Freshly-ground black pepper      1 tb Minced onion Instructions Mix meats completely; add egg, milk, crumbs, seasoning, and onion. Mixwell and put into a greased loaf pan. Bake at 350 degrees for 1 hour. Letset for 5 minutes before slicing.This recipe yields 6 to 8 servings. Recipe Source:THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978Published by Winchester Press, New York, NY

 

 

 

 

 

 

 

 
 

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