Groundhog- It's what's for dinner?

[OhioDeerHunter]

For the last few years my dad and I have been trapping and killing groundhogs out of our neighbor's yard (they eat her whole garden). And it kind of seems like a waste of perfectly good meat, I mean all they eat is vegetables and grasses. But we have never saved any to eat, mostly because it just sounds gross, but I'm willing to try it. My dad says I have to skin it and everything, but I have no idea where to begin, as I have never hunted or prepared small game. So, how do I go from dead groundhog to gourmet meal??

[Flatcoat1]

Ohio Deer Hunter,

Its been a long time since I have had whistle pig but it is sort of like a very, very large squirrel. A little greasy if I remember right. To skin one make yourself a "skinning tree." I have a 2X4 that has several nails in it. I use it to skin squirrels, rabbits, and even catfish. Hang your groundhog by the tendons on the back legs. Slice down both legs toward the anus. Take your time and pull and cut as necessary. When you get to the head, cut it off. (Here you have a choice. One, you can dispose of the head or you can tan the hide and make shoestrings out of the "leather." There was a series of books called the "Foxfire" series. Look in your public library for these. If they don't ask if it is possible to get them on interlibrary loan. While you are there, get a few wildlife cookbooks. There should be a few recipes there. Good luck and let us know how you did. Flatcoat.

[Mark]

I'll bet you could render the fat to make a tasty pie crust! LOL
Mark

[Booger]

I'm not aware of any problems with eating a groundhog. Prairie dogs sometimes carry bubonic plague, but who would eat one of those varmints anyway? I've eaten snakes, lizards and turtles before, but I draw the line at rodents. I'm just not that hungry.

Booger

[Flatcoat1]

Booger,
Gotta say that a good little rodent like a squirrel is fine with me. Flatcoat.

[Booger]

Oh, I've eaten my share of the gray ghosts, but one day I looked at one I was skinning and realized that the only difference with a squirrel and a wharf rat is a fancy fur coat with a bushy tail. If I was really having a bad year in the woods I might pop one again, but as long as my deer hunting luck holds up I'll pass on the rodents. Mind you, I have no problem with others chomping down on a full ration.

Booger

[Flatcoat1]

Booger, know what you mean. I use to have to make study skins and rats were common. Sort of weird, you could tell the difference between a "city" rat and a "farm" rat just by looking at the color of the meat. By the way, ever eat a beaver? Be sure to remove the castor glands but it really is not too bad when cooked right. Flatcoat.

[Booger]

Flatcoat1,

What are study skins? I'm thinking that rural rats ate more grain and city rats, more dog, cat food and garbage can fare. What was the difference you noticed? Nope, no beaver tablefare either.

Goober

[Flatcoat1]

Booger, a "study skin" is just that. You take the hide off the animal and stuff it with something - like cotton and sew it back up. It is not taxidermy! You mount the skin of a board or something and you can pull them out at a later date for study or camparisons. I did many of these in my college days, not too many today. Neatest study skin I ever did was a Great Horned Owl.
I would agree that a nice, fat, grain fed rat looked good enough to eat but that was as far as we took it. Even a poor college kid has their limits! I sort of compare it to a southern Indiana white-tailed deer compared to one killed in the UP of Michigan. Definately a different taste. Flatcoat

[Booger]

Flatcoat1,

That's what I assumed it was, but I've gotten into trouble assuming before, so I thought I'd check.

It's good to know that you had limits as a college student. I don't recall any, but time has enshrouded much of my memory in fog, mercifully.

Booger