How to Cook a Groundhog

If you're tired of succulent rib eye steaks topped with caramelized onions, grilled lobster with drawn butter, and if you have to taste shrimp scampi at another five-star restaurant, you'll simply scream. Try cooking something out of the ordinary--your family will be surprised at how good it tastes!

Things You'll Need

• A groundhog
• Stewing vegetables such as onions, carrots, etc.
• Flour
• Celery
• Vinegar
• Salt

Instructions

1. Cut off the head, tail, and feet. Skin and remove the insides. Make sure you remove the scent glands. You'll find them around the top of the groundhog's front legs and the lower back, in the small of it.

2. Rinse the inside of the groundhog thoroughly with water and then the outside, and then cure groundhog three to four days.

3. Cut the groundhog into sections. You decide how many.

4. Fill a pot with enough cold water to cover the animal, usually two quarts. Add ½ cup vinegar and 1 to 1½ tbs. salt. Add a slice of onion, if you'd like. Place the groundhog in the vinegar and salt brine and cover. Leave it in the pot for 8 to 12 hours. Decide what recipe you'll use after the groundhog has soaked in the brine. I've decided for groundhog stew. Pour off brine, thoroughly rinse, and pat dry.

5. Boil the groundhog in 2 quarts of water for 20 minutes. If foamy water rises to the top, skim it away. Afterwards slice into 1 to 1½ inch pieces.

6. Chop 1 onion, 1 celery stalk, 2 garlic cloves, 6 to 8 carrots, and 4 to 6 potatoes. Lower the heat and simmer for 45 minutes or until fork tender.

7. Mix ½ cup of cool water with 1 tbs. flour. Mix until the flour blends without lumps. Add to stew to thicken the broth. Once it's done, salt and pepper to taste, if desired.