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Someone recently asked if I had a groundhog recipe. This is the only one that could be found in my wild game cook books.
Though I have taken many many groundhogs over the years, it never occurred to me to try to eat one. Likely because the agent at the Michigan Department of Agriculture advised me to limit contact with the varmints. Rabies and other diseases were cited as reasons, although most of my quarry seemed quite robust and healthy. It's not difficult to outsmart a groundhog, once you know their habits. They do grunt, btw.
Though I have taken many many groundhogs over the years, it never occurred to me to try to eat one. Likely because the agent at the Michigan Department of Agriculture advised me to limit contact with the varmints. Rabies and other diseases were cited as reasons, although most of my quarry seemed quite robust and healthy. It's not difficult to outsmart a groundhog, once you know their habits. They do grunt, btw.
Category Story / Tutorials
Species Rodent (Other)
File Size 336 B
Yep. And I remember back when local farmers had the disgusting habit of hanging the groundhog's carcass over the fence wire to rot in the sun. I guess in their brute minds it was like the barbarian practice of scaring off enemies by impaling their enemies' heads on stakes. Fortunately, that ignernt redneck practice has fallen to the wayside, only to be replaced by poor driving tactics reinforced by cell-phone obsessions.
I am a bit of a curious eater, so if i had one, i would sure try it to know how that tastes.
Recipe looks good enough. Add some onions, pepper, herbs and little more and you'll get a nice ragout.
Diseases? Sure, like with any wild animal. But about most of them would simply not be a problem after cooking for a couple of hours. A different thing is just frying or doing dry jerky, that may be dangerous, even if I read some text on bear jerky which said freezing the meat for a two or three months iirc to kill some of the parasites of the trichina sort, but I would not rely on that for virii and some bacteria.
Recipe looks good enough. Add some onions, pepper, herbs and little more and you'll get a nice ragout.
Diseases? Sure, like with any wild animal. But about most of them would simply not be a problem after cooking for a couple of hours. A different thing is just frying or doing dry jerky, that may be dangerous, even if I read some text on bear jerky which said freezing the meat for a two or three months iirc to kill some of the parasites of the trichina sort, but I would not rely on that for virii and some bacteria.
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