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  Woodchuck With Red Pepper Sauce
From: Ted.Held at hstna.com on 2004.08.02 at 13:25:26(11907)
I knew I'd find it.

I have a recipe for Baked Groundhog (woodchuck) from Pioneer Cooking in
'Possum Trot [Tennessee] that is very authentic. Since this list may have
one or two squeamish sorts, I will refrain from reprinting the whole
recipe here, but will be glad to transcribe the appropriate lines to
anyone who e-mails me privately. Here is the last sentence:

Groundhog is an extremely rich dish, a 10 pound one will serve 10 to 12
people with left overs for hash.

In the old days, such sources of protein and animal fat were not to be
overlooked. My ancestors ate such things. Probably yours did too.


From: Victor G Soukup <soukupvg at email.uc.edu> on 2004.08.03 at 15:19:43(11913)
More Groundhogs
As long as the groundhog stories are still going I decided to
throw in my two cents.
A few years ago while my son Mark was running a sheep farm in Gap
Mills, West Virginia, he naturally had a vegetable garden and occasionally
shot the groundhogs which were raiding it. He was rather surprised
therefore when one early summer day, a pickup truck with three men and four
dogs in the back, appeared and they asked if they could come in and shoot
groundhogs. He quickly advised them that he took care of same and had
already shot 6 in two months, in addition to the fact that he was only a
caretaker and the owners might not appreciate his allowing them to come in
and possibly shoot some sheep or cows. They continued to talk and finally
persuaded him to allow their hunt and directed them to an approximately
four acre alfalfa field. They were gone only a few minutes before he heard
shots begin ringing out. This continued for slightly under one hour when
the truck reappeared at the door and the men stopped to thank him for
allowing their hunting. He looked into the back of the truck and was told
that he was looking at 56 dead groundhogs which would be frozen and used as
dog food.
From: "Steve Ritchey" <sritchey at shreve.net> on 2004.08.03 at 16:02:36(11916)
Likewise, if anyone really wants the gruesome details on how to prepare
Woodchuck Jambalaya, you may e-mail me (Don't wanna offend the Central Park
varmint lovers)

From: Al Wootten <awootten at nrao.edu> on 2004.08.03 at 19:34:09(11918)
re: ancestors eating strange beasts...
Dad used to love muskrat (rarely on menus, listed as marsh rabbit when found),
a local delicacy on the Eastern Shore (of Maryland).
He had to cook it all day to get the musk out (but it just went into the air,
smelling up the house), then had lovely morsels of very dark meat.
He had six of them in his freezer when he died--about the easiest thing
to sell in the classifieds, we found out. None of us kids wanted them.
Haven't lost an aroid to one yet though...

On other threads...most of my A. konjacs are in pretty deep shade; the one
which gets full pm sun has bloomed the past two years and the others never.
Arisaema 'fargesii' has collapsed in the summer heat, many of the seedlings
show an eophyll; I'll just hope for something from the species which don't
wave their little green flags. D. vulagris never showed this year.

Clear skies,

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