Cooking a Groundhog

by Angie

Shoot it, skin it, hang it, and gut it.  If you’re going to store it to use later, roll to coat thoroughly with coarse salt and hang in a cool, dry place.  When you are ready to cook it, soak it in water for 48 hours, changing the water every 6-8 hours.  Remove the skin and fat, and place in a baking bag (yes, the ones they make for turkeys) with four cups of fresh water.  Bake at 325 degrees for 4 hours.  Especially nice sliced thin and served on biscuits.

disclaimer: No groundhogs were harmed during the writing of this blog post.  That’s a picture of my first-ever country ham.  If you’re cooking country ham instead of groundhog skip straight to the “soak in water” step.

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{ 4 comments… read them below or add one }

Larry February 2, 2011 at 8:51 am

Can you deep fry a groundhog like you do a turkey?


Angie February 2, 2011 at 9:36 am

Great idea! I’ll try that next time :)


Beverly February 2, 2011 at 1:28 pm

Don’t listen to you dad. Your country ham looks beautiful! Don’t forget you can make “ground hog” patties.


Rose February 2, 2014 at 4:36 pm

I have a nice recipe for southern friend groundhog.


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