Fried Young Groundhog
Cut up and soak in salt water half a day. Dry with absorbent paper towels. Dredge in flour seasoned with salt and pepper and fry like a rabbit.
If you happen to get an older groundhog, you can make a delicious barbecue. Soak in salt water; drain and rinse off the salt water. Add more water and stew in a covered pot until well done.
Pick the meat off the bones. Mix with your favorite barbecue sauce and enjoy the best sandwiches you’ve tasted.
Start with cold salt water in a pot, add the young groundhog and bring to a boil for 15 minutes. Toss out the hot water and rinse the groundhog.
Then, starting with new cold salt water, parboil again but don’t cook it all the way. Rinse; put it into an open roaster and bake at 400 degrees about 20 minutes, until nice and brown.
For extra flavor add a package of dehydrated vegetable soup mix to the water in the roasting pan, or put sliced onions in the roasting water and add some sweet potatoes when half-roasted. This makes a good, complete meal in one cooking.
One friend remembers groundhog being “the only fresh meat we’d have for a while each summer when growing up.”
Best of all he remembers how “Dad would scrape the hair off the hide and put the hide down in a bucket of ashes. Then he’d pour water in on the ashes and let it soak a few days until the hide was soft. Then he’d cut slices from the hide so we’d have new shoelaces.”
He did say that the groundhog-hide shoelaces would stretch with use, and “that’s why briar hoppers always carry pocket knives to trim them off.”