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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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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.
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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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Local Butcher Shops. If you're looking to purchase groundhog meat, your best bet may be to check out your local butcher shops. Some butcher shops may offer exotic meats, including groundhog, especially in areas where it is commonly consumed. You can ask the butcher if they have groundhog meat available, or if they can place a special order.
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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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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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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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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.
