Directions: |
Directions:This past Saturday I was sitting in a book store as I often do, and by chance I picked up a book on Appalachian cooking. Not being much of a cook, I read how to cook a groundhog. It was evident from the first that the writer hadn't ever prepared one. I hunted for another book on the same subject and found that this author probably had never even seen one. They wanted to fry it like a rabbit, would you believe!
Well, this is how it's done: Catch yourself a fat one. (Its belly should nearly touch the ground when he walks. 10-14 lb.is about right.) Remove the skin and entrails. Make double sure you remove the gland (strong bone) found under each foreleg. Soak over night in salt water. Next morning when it is warm enough to open the doors and window, prepare a pot with salt water and a touch of vinegar. Put in the groundhog and boil for twenty minutes. Now you understand why the windows and doors are open. Throw the foul smelling water way out in the yard and repeat the process two more times. The third time add a small amount of baking soda to the pot. Each time you should be able to close more of the windows.
Build a fire in the stove and heat the oven to bread-baking temperature. BAKE THE GROUNDHOG until tender! The meat is dark so pay a mind that you don't burn it.
Serve with cathead biscuits and applesauce. Nothing else. Oh, if you're going to have the preacher over for company, a few sweet potatoes wouldn't hurt.
Now you've got yourself some fine fall fancy fair.
The Branch Water Tales Man |
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