Anyone eat groundhogs?
- Thread starter kytimberman
- Start date
animalloverbutalsohunter
New member
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
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.
bohunr
Well-known member
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 donāt tell your friends its woodchuck
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 donāt tell your friends its woodchuck
hunt0168
Well-known member
I get nervous when bohunr starts a post with these words. Especially when it comes to eating things!
Ever since he made the āI ate coyoteā remark, heās been on my radar! 
I havenāt eaten woodchuck but I would. Always heard the young ones were good, and heard to remove the glands in the armpits or wherever. I canāt see a reason they wouldnāt be decent eating. Theyāre 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 Iād imagine. Certainly donāt have the numbers of them now like the days of my youth.
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Sgt_Mike
Well-known member
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.
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.
AWS
Custom Accessory Maker & Retired PM Staff
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.
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.
bohunr
Well-known member
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
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
hunterintheshadows
Member
I've eaten them "pot roast" style in a crock pot and BBQ " pulled pork" style. Both really good
A few years ago a neighbor put on an annual Fourth of July cookout. He, his brother, his uncle and I would kill several groundhogs and save them for the cookout. His uncle made bbq out of them and served it at the cookout without telling anyone the source. It was enjoyed by all.
