[gardeners] Groundhog and attic fans
Uncle Steve's HOT Stuff (gardeners@globalgarden.com)
Tue, 13 Jul 1999 12:23:20 EDT
Groundhog, woodchuck, whistle pig all the same thing. Once you catch the
critter here are a few good recipes. I have only tried the Oriental
Groundhog recipe, with extra chiles added. Liked it very much.
{ Exported from MasterCook Mac }
* Waco Groundhog in Sour Cream *
Recipe By: "Indian Cookin'", compiled by Herb Walker, 1977
Serving Size: 1
Preparation Time: 0:00
Categories: Wild Game Groundhog/Woodchuck
Amount Measure Ingredient Preparation Method
1 Groundhog, skinned & cleaned
1/2 cup Vinegar
1 tablespoon Salt
2 quarts Water
2 teaspoons Soda
1/2 cup Flour
1 teaspoon Salt
1/2 teaspoon Allspice
1/2 cup Bacon fat
3 small Wild onions
1/2 cup Water
1 cup Sour cream
Skin and clean the groundhog. Wash and dry and put in an earthen
crock. Cover with water and a half cup of vinegar and 1 T. of salt.
Let stand in a cool place overnight. In the morning, remove from
brine, wash and pat dry with a damp cloth. In a large soup kettle
combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the
heat and simmer for 15 minutes, removing the scum as it rises to the
surface. Drain and rinse the groundhog meat and cut into serving
pieces. Combine the flour, salt and allspice and dredge the pieces of
meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon
fat in a heavy iron frying pan until smoking. Brown meat on all
sides. Transfer the browned meat into a greased 4 qt. casserole.
Arrange sliced onions on top, add water, cover and bake in a
preheated oven for 2 hours or until the meat is tender. Transfer the
meat to a heated platter to keep warm. Put the casserole on top of
the stove over medium heat and spoon in the sour cream stirring
constantly. Do not let the sauce come to a boil. Put the meat back
into the casserole and simmer for about 15 minutes. Delicious served
with creamed dandelion leaves.
—————
###
{ Exported from MasterCook Mac }
* Woodchuck (Ground Hog) *
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Wild Game Groundhog/Woodchuck
Amount Measure Ingredient Preparation Method
One woodchuck
Salt
Baking soda
Vinegar
Hang gutted animal in air for two days. Skin and remove about 9 small
glands under forelegs. Soak overnight in refrigerated salt water.
Drain and press dry. Boil in water containing 2 tablespoons of baking
soda for about 50 minutes. Drain and wash in warm water. Put in cold
water; bring to boil. Bake in covered roaster at 350 degrees for 50
minutes, then uncover and bake for 15 minutes.
=OR=
1 ground hog, cut in pieces salt and pepper to taste flour
Clean very good one ground hog. Cut in pieces. Cook until tender; for
old ground hog cook 2 to 3 hours. Add salt and pepper. After hog is
tender take out of water. Drain. Fix flour with small amount of salt
and pepper. Take pieces and flour good. Fry in skillet that has 1 or
2 inches of shortening. Fry until golden brown. If you wish take
young ground hog out of water, put in baking pan, add small amount of
salt and a lot of pepper. Bake in 350 degrees oven for 1 hour. Tastes
great!
=OR=
When ground hog is dressed be sure to remove the kernel from under the
front legs to keep from making it taste. Cut up and salt to taste.
Roll in flour, put in hot fat and fry until brown. Put in pressure
cooker, with 1/2-inch water. Cook for 70 minutes at 15 pounds
pressure. Possum can be cooked the same way with good results.
=OR=
Cut groundhog in pieces and wash. Soak overnight in vinegar. Drain
vinegar and wash in several different waters. Place pieces in a paper
bag with flour and shake well. Place pieces in a hot skillet and
brown. Place browned pieces in roasting pan and put pieces of celery
on meat. Add salt and pepper to taste. Add a little bit of water.
Bake, covered, at 350 degrees until very tender and well done.
—————
###
{ Exported from MasterCook Mac }
Cream Woodchuck Casserole
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Fish & Game Wild Game Groundhog/Woodchuck
Amount Measure Ingredient Preparation Method
5 tablespoons Butter
2 Woodchucks cut into pieces
1 1/2 cups Thick cream
1/3 cup Vinegar
5 Scallions diced
Salt to taste
Freshly-ground black pepper to taste
1/2 teaspoon Thyme
Melt 3 tablespoons of butter in casserole and brown the woodchuck pieces
lightly in it. Mix the cream, vinegar, scallions, salt, pepper, thyme add
remaining butter to the ingredients. Pour half the cream mixture over the
woodchuck.
Cover casserole and simmer over very low heat for an hour. Be careful
not to burn the mixture. Skim off the butter and add remaining cream
mixture. Heat gently for 10 minutes until sauce thickens.
This recipe yields ?? servings.
Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his
—————
###
{ Exported from MasterCook Mac }
Oriental Groundhog
Recipe By: Hunters Information Service
Serving Size: 4
Preparation Time: 0:00
Categories: Fish & Game Wild Game Groundhog/Woodchuck
Amount Measure Ingredient Preparation Method
1 Ground hog
2 quarts Water
1/4 cup Salt
1/2 cup Soy sauce
2 cloves Garlic whole
3 Hot chili peppers whole
1/4 Onion
1/4 teaspoon Paprika
1/4 bunch Parsley whole
4 Beef bouillon cubes
1/4 teaspoon Freshly-ground white pepper
1 cup Beef or chicken broth
Teriyaki glaze
Preheat oven to 325 degrees.
Cut meat into serving pieces and soak in 1 quart water and salt for 3
hours. Transfer meat to 1 quart clear water and soak 4 hours. Drain and
dry meat. Place meat in a baking pan with beef broth, soy sauce, garlic
cloves, chili pepper, onion, paprika, parsley, bouillon cubes and white
pepper. Cover and bake at 350 degrees for 1 to 1 1/2 hours. Baste
frequently. Brush with teriyaki glaze while cooking.
This recipe yields 4 servings.
—————
###
{ Exported from MasterCook Mac }
Woodchuck Stew
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Fish & Game Wild Game Groundhog/Woodchuck
Amount Measure Ingredient Preparation Method
1 Woodchuck cut into pieces
Flour
Salt to taste
Freshly-ground black pepper to taste
2 1/2 tablespoons Butter
7 cups Boiling water
1 teaspoon Thyme
1 cup Corn
3 Potatoes cubed
1/4 teaspoon Cayenne pepper
3 medium Onions sliced
2 cups Canned tomatoes with juice
Roll the woodchuck pieces in flour, salt, and pepper. Brown in butter.
Add woodchuck and all other ingredients, (with the exception of the
tomatoes), to the boiling water, cover, and simmer for 1 1/2 to 2 hours.
Add the tomatoes and continue to simmer another hour.
This recipe yields 4 servings.
Recipe Source:
Hunters Information Service
Downloaded from - http://www.fordinfo.com/his
—————
George,
We had the same problem with an attic fan a few years back. Ours started to
make a high pitch sound from the bearings and shortly froze and burned.
During the day and not a lot of smoke like yours but just as un-nerving.
Glad you were awake!
Steve
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