As you all know, tomorrow is Groundhog Day and Punxsutawney Phil will be letting us know the forecast for the rest of the winter. Personally, I’m sick of this winter bulls!#@. Don’t get me wrong; I love the snow. But, I think we’ve had enough.
If Phil sees his shadow, it’s 6 more weeks of winter. I won’t be very happy with that news, Phil! So, in an effort to scare you into NOT seeing your shadow I have included a recipe for preparing groundhog. Are you picking up what I’m putting down, Phil? Good.
People really used to eat the furry things, according to Bill Murray’s character from Groundhog Day.
How to Cook a Groundhog
Note: I’m not endorsing eating Phil, of course, but if you happen to wanna find one of his cousins and give it a shot…go for it. It just may be delicious!
From ehow.com:
If you’re tired of succulent rib eye steaks topped with caramelized
onions, grilled lobster with drawn butter, and if you have to taste
shrimp scampi at another 5-star restaurant you’ll simply scream, try
cooking something out of the ordinary. Your family will be
surprised at how good it tastes!
Cut off the head, tail and feet. Skin and remove the insides. Make
sure you remove the scent glands. You’ll find them around the top of
the groundhog’s front legs and the small of the lower back.
Rinse the inside of the groundhog thoroughly with water and then the
outside, and then cure the groundhog for 3 to 4 days.
Cut the groundhog into sections. You decide how many.
Fill a pot with enough cold water to cover the animal, usually 2
quarts. Add ½ cup vinegar and 1 to 1½ tbs. salt. Add a slice of onion,
if you’d like. Place the groundhog in the vinegar and salt brine and
cover. Leave it in the pot for 8 to 12 hours. Decide what recipe
you’ll use after the groundhog has soaked in the brine. I’ve decided
for groundhog stew. Pour off brine, thoroughly rinse and pat dry.
Boil the groundhog in 2 quarts of water for 20 minutes. If foamy water
rises to the top, skim it away. Then slice the meat into 1- to 1½-inch
pieces.
Chop 1 onion, 1 celery stalk, 2 garlic cloves, 6 to 8 carrots and 4 to
6 potatoes and add to the pot. Lower the heat and simmer for 45
minutes or until fork tender.
Mix ½ cup of cool water with 1 tbs. flour. Mix until the flour blends
without lumps. Add to stew to thicken the broth. Once it’s done, salt
and pepper to taste, if desired.
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