Cooking a Groundhog

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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6 thoughts on “Cooking a Groundhog”

  1. Pingback: Cooking a Groundhog | Daily News 24x7 World News

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