THIS DAY IN GASTRONOME- the periodic post about cooking and cookie recipes guaranteed to boost traffic count since EVERYBODY loves cookie recipes!!
Groundhog Day! Time to fire up the grill! Break out the roasting pan! Oil up the turkey fryer!
After all, Thanksgiving is called “Turkey Day”, Christmas Tradition dictates a “Christmas Goose” for the main entree, so Groundhog day must be the day to eat young, tender, eight month old woodchucks!
Everyone share: what are your favorite Groundhog delicacies? How do you recycle leftovers?
From our friends at Wildlife Recipes:
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.