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Cut the groundhog into serving-size pieces before marinating it. Drain and discard the marinade and pat dry the pieces of meat. Dredge the meat in flour seasoned with salt, pepper and your choice of savory herbs. Cook it in hot oil, turning each piece so all sides are evenly browned. Cover the partially cooked meat with water or broth, place a.
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Marinate the woodchuck, brown it, braise in stock, remove meat from the bones, then sweat some diced vegetables, add back the meat and cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you're going to want to wipe the bowl clean. Prep Time 12 hrs. Cook Time 30 mins.
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Some people also use groundhog meat as a substitute for other game meats in recipes like chili or meatloaf. It is important to ensure that the groundhog is fully cooked before consuming, as undercooked meat can cause foodborne illnesses. The meat should be cooked to an internal temperature of at least 165°F (74°C).
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Anshu's Exotic Meat Market offers Whole Carcass of Wild Groundhogs for food, trapped by licensed trappers in the USA. Wild Groundhog meat is sweet, tender, dark and gamey. Best cooked in liquid in crock pot until falls off the bones. Red Wine and Herbs. Wild American Groundhog meat cannot be consumed RAW. Groundhogs are actually large squirrels.
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Pat the meat dry with a paper towel or two. Season the whistlepig well with your favorite BBQ rub before smoking. Pour in a dark beer and seal the package tightly to hold in the steam. Return the groundhog to the heat and continue to cook for another two to three hours at 250-275 degrees. Carefully remove the groundhog from the heat and pull.
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Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry. Season with 1 tablespoon Kosher salt and 1 teaspoon pepper. Heat the oil in a large heavy skillet, then brown the meat, in batches. This will take about 5 minutes per batch. Transfer the meat to a medium heavy pot.
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Groundhog meat is very much like rabbit meat, and a brine soak helps pull out any residual gamey flavor. It also helps the meat retain moisture during cooking. Soak the groundhog in salt water for at least 4 hours, or overnight. Somewhere around 1/2 cup per gallon of water is a good place to start. Pat the woodchuck dry and cook as you would.
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To brine groundhog, take the dressed meat (with glands removed) and steep it in salt water for at least four hours, or if you prefer, overnight. A solution of ½ cup salt per gallon of water will make an effective brine. After removing from the brine, pat the meat dry and prepare for cooking.
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Rock Cave IGA. January 12, 2021 ·. Our annual Ground Hog Sausage Sale begins January 27 and continues through February 9. Only orders of more than 30 pounds require a pre-order (see bellow) 59. 11 comments.
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2 to 3 lb Groundhog/Woodchuck meat, quartered and skinned 2 cups buttermilk 1 Tbs. smoked paprika 1 tsp. garlic granules or powder (or several cloves fresh garlic, pressed) 1 tsp. onion granules or powder 1 tsp. each of thyme, oregano and parsley 1/2 tsp. salt.
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Return the groundhog pieces to the mixture, then bring everything to a gentle simmer. Place the pot in the preheated oven. Cook for 1.5 hours, or until the meat is tender and falling off the bone.