Anyone eat groundhogs?

Originally posted by Rory:
[qb]OK, here's my probably stupid question:

What the heck does 'parboiled' mean?[/qb]
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not a stupid question at all, cuz i was wondering what the heck that parboiled was my self!! someone explain please!!! i might try the next one i kill!!!

Andrew
 
Originally posted by Rory:
[qb]OK, here's my probably stupid question:

What the heck does 'parboiled' mean?[/qb]
Click to expand...
For both of you guys who want to know the answer it is pretty simple. Parboil means to boil something in water before some other method of final cooking. For instance, some people cut up a chicken and "parboil" it before finishing it on the grill. Parboiling can help to pre-cook, tenderize and help eliminate excess fat from meat. I've never eaten woodchuck yet, but it would certaily have some of the advantages above if you have a good way to finish it.

When I want to tenderize meat that is on the tough side, I use a pressure cooker. The cuts should be browned and properly seasoned really well first. Then the proper amount of time in a pressure cooker will make any meat fall right off the bone in short order. Dynamite on squirrels that are great tasting, but can be tougher than shoe leather cooked the wrong way.
 
kytimberman said:
Just wondered if any of you varmint hunters have tried eating groundhogs(woodchuck). Years ago I used to hunt woodchuck a lot in the Shenandoah Valley of VA, it was easy to get permission to hunt 'em. One summer while working as a college student cruising timber in western West(by God) Virginia, one of the locals asked me howcum I had never eaten any of them, they were good, he said! Being a hungry and broke college student, I figured what the heck, so I cleaned the next few young ones I shot, parboiled them, and then grilled them with some barbecue sauce. Tenatively taking the first bite, I was amazed- it was as good as the best spare ribs I had ever had, and between me and my fellow cruisers, those 'chucks were devoured in minutes!
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here is what i do:


Woodchuck Chunks


2 or 3 nice size woodchucks (groundhogs)


Salt and pepper (to taste) Garlic powder (to taste)


Spices (whatever you like)Meat tenderizer, Italian flavored bread crumbs


3 eggs, milk, and of course some of your favorite oil for frying


Clean and skin the woodchuck, remove all the meat from the bones. Cut meat into bite size chunks taking care to remove all the fat and glands (tiny round brown bumps)


Sprinkle chunks with meat tenderizer. Mix oil and spices into a bowl, stir well making sure everything is mixed together, add chunks, salt and pepper and garlic powder. Place lid on bowl and shake well to ensure a fine mixture of ingredients. Place bowl in refrigerator 1 to 3 hours or until chilled.


Pour bread crumbs onto a plate or large bowl, mix eggs and milk in a separate bowl and place next to bread crumbs. Remove the woodchuck chunks from the oil and spice mixture, dip them into the egg mixture and then place them into the bread crumbs and coat evenly with the bread crumbs.


Pour your favorite oil ( like peanut oil) into a frying pan or deep fryer, heat to no more than 350 degrees, when the oil is hot enough add the woodchuck chunks and cook until a golden brown or approximately 5 to 10 minutes to ensure they are cooked all the way through.


When the woodchuck chunks are done, remove them from the oil and place on a plate with paper towels to drain off the excess oil.


Great for parties, just donā€™t tell your friends its woodchuck
 
bohunr said:
here is what i do:
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I get nervous when bohunr starts a post with these words. Especially when it comes to eating things! šŸ˜‚ Ever since he made the ā€œI ate coyoteā€ remark, heā€™s been on my radar! šŸ¤£

I havenā€™t eaten woodchuck but I would. Always heard the young ones were good, and heard to remove the glands in the armpits or wherever. I canā€™t see a reason they wouldnā€™t be decent eating. Theyā€™re just little grass grazers. Might be on the tough side given their excavation practices, but if you get them young before they are work hardened they could be pretty good Iā€™d imagine. Certainly donā€™t have the numbers of them now like the days of my youth.
 
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Never cared for them. Usually when served I often found a place to be rather than where served.
But in fairness I've not seen them prepared as Bohunr describes.
(yes the younger ones are better than the older, still avoid them to this day). I do know some folks that really like them.


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There was a time in my life when beaver, muskrats, raccoon, squirrels, rabbits, venison, and snapping turtles were daily fare at our house. I've eaten bobcat, mountain lion and tried coyote(tasted like it smells) I've also eaten dog in china and it was delicious, so the coyote might have been the chef not the ingredient.

Woodchuck sounds like it would be great.

Spring beaver trapping we spent in the bush running lines on the river and feeder creeks. We lived on beaver liver and onions for breakfast, beaver jerky for lunch and beaver stew for dinner.
 
try it....you'll like it.

one time i cooked up a batch and took it to the local bowshop where we all gathered for Friday night indoor fun shoots. there were about 6 of us and the guys kept saying this is good, what is it ?

when it was all gone and i told them, a few of them got mad. but they liked it :LOL:
 
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