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. Ted. +More ted.held@hstna.com

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. +More In spite of this large number of groundhogs shot this day, it did not stop Mark's problems with them. Also Mark was not certain that the animals were in fact destined only for dog food. They might have been intended for their stew pots. Vic SoukupAt 09:25 AM 8/2/2004 -0400, you wrote: 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. Ted. ted.held@hstna.com

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) +More sritchey@shreve.net ----- Original Message ----- To: Sent: Monday, August 02, 2004 8:25 AM Subject: [aroid-l] Woodchuck With Red Pepper Sauce > 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. > > Ted. > > ted.held@hstna.com

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, Al +More +---------------------------------------------------------+ |Al Wootten, Slacktide, Sturgeon Creek at the Rappahannock| |Astronomer (http://www.cv.nrao.edu/~awootten/) | |genealogy homepage http://members.tripod.com/~astral | |Deltaville, Virginia | +---------------------------------------------------------+

Note: this is a very old post, so no reply function is available.