Re: Woodchuck for dinner?
Within the last few years I've really gotten into groundhog hunting. As such, I wondered what the meat tasted like. It is an omnivore eating some of the choicest grasses how bad could it be?
This is what I found out. Grilled it tates good but gets very tough; solution to that is to cook it longer at lower heat. Now, when I see young ones I try to take head shots only and I cook them in a crock pot with a recipe from a member here Barrett81.
Two things to note, 22LR and 223 Rem don't waste too much meat especially with head shots. 308 Win, 25-06 and 264 win mag are way too much and even with head shots can get quite messy. Lastly, I have a very sharp skinning knife and still resort to a scalpel when skinning groundhogs. Their skin is ridiculously tough.
Here is barrett's recipe (hope he doesn't mind) I used a very dark somewhat sweet beer (New Belgium 1554)
I love this one
2 -2 1/2 lbs dressed rabbit cut up
2 tablespoons olive oil
3 medium potatoes, peeled and halved
3 -4carrots, peeled and bias-cut in 1 inch pieces
1 onion thinly sliced
1 cup beer
1/4 cup chili sauce
1 tablespoon brown sugar
1 garlic clove, minced
1/3 cup cold water
3 tablespoons flour
1/2 teaspoon salt
paprica(to garnish) (optional)
parsley(to garnish) (optional)
In a crock-pot, place potatoes, carrots and onion.
Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.
Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.
Cover and cook on high heat setting for 3 1/2- 4 hours.
Remove meat and drain vegetables.
Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.
Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.
Stir into reserved liquid; cook, stirring constantly until thickened.
Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.
Note: This can be baked in an oven-proof casserole rather than a crock-pot.
Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.
Learning every day.