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Woodchuck for dinner?
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<blockquote data-quote="112Savage" data-source="post: 772663" data-attributes="member: 38801"><p>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? </p><p></p><p>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. </p><p></p><p>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. </p><p></p><p>Here is barrett's recipe (hope he doesn't mind) I used a very dark somewhat sweet beer (New Belgium 1554) </p><p>I love this one</p><p>2 -2 1/2 lbs dressed rabbit cut up</p><p>2 tablespoons olive oil</p><p>3 medium potatoes, peeled and halved</p><p>3 -4carrots, peeled and bias-cut in 1 inch pieces</p><p>1 onion thinly sliced</p><p>1 cup beer</p><p>1/4 cup chili sauce</p><p>1 tablespoon brown sugar</p><p>1 garlic clove, minced</p><p>1/3 cup cold water</p><p>3 tablespoons flour</p><p>1/2 teaspoon salt</p><p>paprica(to garnish) (optional)</p><p>parsley(to garnish) (optional)</p><p>Directions:</p><p></p><p>1</p><p>In a crock-pot, place potatoes, carrots and onion.</p><p>2</p><p>Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables.</p><p>3</p><p>Combine beer, chili sauce,, brown sugar, and garlic; pour over meat.</p><p>4</p><p>Cover and cook on high heat setting for 3 1/2- 4 hours.</p><p>5</p><p>Remove meat and drain vegetables.</p><p>6</p><p>Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups.</p><p>7</p><p>Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.</p><p>8</p><p>Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth.</p><p>9</p><p>Stir into reserved liquid; cook, stirring constantly until thickened.</p><p>10</p><p>Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired.</p><p>11</p><p>Note: This can be baked in an oven-proof casserole rather than a crock-pot.</p><p>12</p><p>Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender.</p></blockquote><p></p>
[QUOTE="112Savage, post: 772663, member: 38801"] 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) Directions: 1 In a crock-pot, place potatoes, carrots and onion. 2 Season meat with salt and pepper; brown in oil on all sides and place in crock pot on top of vegetables. 3 Combine beer, chili sauce,, brown sugar, and garlic; pour over meat. 4 Cover and cook on high heat setting for 3 1/2- 4 hours. 5 Remove meat and drain vegetables. 6 Measure cooking liquid and add beer, water, or broth to make 1 1/2 cups. 7 Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot. 8 Mix 1/3 cup water with 3 tbs flour in a gravy shaker or jar and shake until smooth. 9 Stir into reserved liquid; cook, stirring constantly until thickened. 10 Serve sauce over meat and vegetables, sprinkle with paprika and garnish with parsley if desired. 11 Note: This can be baked in an oven-proof casserole rather than a crock-pot. 12 Bake at 350°F for approx 1 1/2 hours, or until meat and vegetables are tender. [/QUOTE]
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