Been cold around here- consistently cold, and it's been no fun. I've been thinking about Groundhog Day and it's ramifications to better weather. In case the chubby rodent sees his way to work against providing better weather, what's your favorite recipe?
From Outdoor-Michigan.com, their recommendation is- just to get going.....
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.
Recipe By: Hunters Information Service
? cup Salt
? cup Soy sauce
2 cloves Garlic whole
3 Hot chili peppers whole
? teaspoon Paprika
? bunch Parsley whole
4 Beef bouillon cubes
? teaspoon Freshly-ground white pepper
1 cup Beef or chicken broth
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.