groundhog anyone
05-29-2008, 03:35 AM
#2
Nontypical Buck
Join Date: Feb 2003
Location: Waipahu HI USA
Posts: 2,915
RE: groundhog anyone
Sounds good. Way back when I was in the Peace Corps (Zaire), we used to eat an African version of the GH. Where I was, it was called "shim-briki" and very, very good. A lot like rabbit, but there was more meat. In West Africa, they're known as "king rat" or "grass cutter" and are very popular.
05-29-2008, 12:48 PM
#3
Inactive
Join Date: Mar 2004
Location: Eastern - Ontario
Posts: 677
RE: groundhog anyone
How do you prepare GH's for the pot ? Is it the same as you would a rabitt ? We have lots of them around here and always wanted to try them, but wasn't sure how to go about preparing them.
06-14-2008, 05:01 PM
#5
Nontypical Buck
Join Date: Aug 2005
Location: S.W. Pa.-- Heart in North Central Pa. mountains-
Posts: 2,600
RE: groundhog anyone
I clean them up well, quarter them, and soak in salt water for several hours. I coat them well with flour and fry slowly in a skillet with melted butter. If you have the time, you can par-boil the chunks in water with a cup of cider vinegar until the meat begins to fall off the bone, and then fry in butter or barbeque on the grill with your favorite sauce. Finger lickin.......
06-26-2008, 01:20 AM
#6
Join Date: Jun 2008
Location:
Posts: 11
RE: groundhog anyone
ORIGINAL: Pawildman
I clean them up well, quarter them, and soak in salt water for several hours. I coat them well with flour and fry slowly in a skillet with melted butter. If you have the time, you can par-boil the chunks in water with a cup of cider vinegar until the meat begins to fall off the bone, and then fry in butter or barbeque on the grill with your favorite sauce. Finger lickin.......
I clean them up well, quarter them, and soak in salt water for several hours. I coat them well with flour and fry slowly in a skillet with melted butter. If you have the time, you can par-boil the chunks in water with a cup of cider vinegar until the meat begins to fall off the bone, and then fry in butter or barbeque on the grill with your favorite sauce. Finger lickin.......
The way you describe this actually sounds like it would be pretty tastey. Can I ask what the purpose of the vinegar is? I love to add vinegar to lots of things but I was wondering if it was a meat tenderizer or just for added flavor?
