Saturday, March 17, 2007

You were wondering ....

The Art of Cooking GroundHog

Woodhucks, groundhogs, whistle pigs, pasture pigs, whatever you call them, have dark meat with a mild flavor and adapt readily to any squirrel or rabbit recipe. The fat is unobjectionable, but generally removed anyway. The 'chuck has scent glands high on the inside of the forelegs and in the small of the back, which must be removed. Generally only the older animals are parboiled or soaked before cooking, although some cooks soak woodchucks as a matter of course in cold salted water for 6 to 12 hours. Older 'chucks (worn teeth and claws are a good indication of age) (sounds like some old folks I know!) benefit from parboiling in water to which 1/2 teaspoon or more of baking soda has been added. An adult will weigh 6 to 10 pounds.

Goes great with a cup of GroundHog Brew! Perked the good old fashioned way ... in a stovetop Perk Pot like your Grandma used to use!

WOODCHUCK (GROUNDHOG) STEW (with Portabella Mushrooms)

1 woodchuck
2 onions, sliced
1/2 cup celer
y, sliced
Vinegar and water
Salt and pepper

add 2 Portabella Mushrooms sliced near end of cooking time

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.


1 woodchuck
1 cup bread crumbs
1/4 cup ground onion
1 tsp. salt
1/8 tsp. pepper
2 eggs
3 tbsp. fat
1 cup catsup
1/4 tsp. Worcestershire sauce

Clean woodchuck; remove meat from bones and grind. Add 1/2 cup crumbs, onion, salt, pepper, 1 beaten egg, and 1 tbsp. melted fat. Mix thoroughly. Shape into patties and dip into 1 beaten egg, then into 1/2 cup crumbs. Fry until brown in 2 tbsp hot fat. Add catsup and Worcestershire sauce and bake in a slow oven (325 degrees F.) for 1 hour. Makes 8-9 patties.

Cooking Bag GroundHog

1 sm Groundhog, whole
1 ea Can apricots and crushed pineapple
6 ea Apples, sliced
Salt to taste
Pepper to taste

Parboil meat until tender. Drain and fill with apples. Salt and
pepper, then coat with apricots or crushed pineapple. Bake at 300
degrees until well browned in a Reynolds Cooking Bag.

NOTE: Goes great with rice or cornbread

** For GroundHog Marsala use the above directions at top of page to prep the Hog then debone and cook like you would the chicken for Chicken Marsala.

Eat at your own discretion ... these are just suggestions from actual cookbooks and some recipes found online ....


  1. I suppose this is my fault.

    I've eaten squirrels, which tasted fine, but I just couldn't reconcile my mind to the fact that I was eating rodents.

    Speaking of gross...


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