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Waiting for UPS to deliver my groundhogs.
Ordered six from BillMurray.com . Seems he has a groundhog farm in Pennsylvania.
Downloaded some recipes Bill says are great.
from http://wildliferecipes.net/game_recipes/Small_game_recipes/Woodchuck_recipes/index.asp :
Woodchuck, also known as groundhog, should be handled in accordance with the general rules for game in the field. The blood should be drained, and the entrails removed and the body cavity wiped clean. When hung for 48 hours, they are ready to the skinned and cooked.
Woodchuck meat is dark, but mild flavored and tender. It does not require soaking; however, many people like to soak it overnight in salt water. If the woodchuck is caught just before he begins his winter sleep, there is an insulating fat layer under the skin. Remove excess fat. remove 7 to 9 "kernels" (scent glands) in the small of the back and under the forearms. Parboil the meat of older animals; cook by recipes calling for chicken or rabbit.
Click on link below ( http://wildliferecipes.net/game_recipes/Small_game_recipes/Woodchuck_recipes/index.asp ) for the following recipes:
Woodchuck Patties in Tomato Sauce
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