time for this again..woodchuck chunks - The HuntingPA.com Outdoor Community
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post #1 of 16 (permalink) Old 04-25-2020, 10:19 PM Thread Starter
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time for this again..woodchuck chunks

spring is here. get em while they are mostly fat free...mmmmm




2 or 3 nice size woodchucks (groundhogs)
Salt and pepper (to taste) Garlic powder (to taste)
Spices (whatever you like) Meat tenderizer, Italian flavored bread crumbs

3 eggs, milk, and of course some of your favorite oil for frying

Clean and skin the woodchuck, remove all the meat from the bones. Cut meat into bite size chunks taking care to remove all the fat and glands (tiny round brown bumps)
Sprinkle chunks with meat tenderizer.

Mix oil and spices into a bowl, stir well making sure everything is mixed together, add chunks, salt and pepper and garlic powder. Place lid on bowl and shake well to ensure a fine mixture of ingredients. Place bowl in refrigerator 1 to 3 hours or until chilled.

Pour bread crumbs onto a plate or large bowl, mix eggs and milk in a separate bowl and place next to bread crumbs. Remove the woodchuck chunks from the oil and spice mixture, dip them into the egg mixture and then place them into the bread crumbs and coat evenly with the bread crumbs.

Pour your favorite oil ( I like peanut oil) into a frying pan or deep fryer, heat to no more than 350 degrees, when the oil is hot enough add the woodchuck chunks and cook until a golden brown or approximately 50 to 10 minutes to ensure they are cooked all the way through.

When the woodchuck chunks are done, remove them from the oil and place on a plate with paper towels to drain off the excess oil.

Great for parties, just donít tell your friends its woodchuck

Makes approximately 4 servingsri
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post #2 of 16 (permalink) Old 04-25-2020, 10:29 PM
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When I was a kid, we had a rule...you killed it, you ate it. That included groundhogs. Iíll say without reservation, a fried young groundhog is about as good of eating as there is. The big ones I shot, my old Polish Grandmother would put them in the pressure cooker for a while, then brown them in the skillet. They werenít near as good as the half grown ones.
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post #3 of 16 (permalink) Old 04-28-2020, 07:56 AM
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We used to eat the young of the year, never hunted them until June. Relatives used to think they were eating rabbit?
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post #4 of 16 (permalink) Old 04-28-2020, 08:36 AM
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That's one dish I never tried, heard pro and con about eating groundhog, and I shoot a mess of them each year to help the farmers control them, but never for dinner.

What do they taste like? Please don't say chicken.
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post #5 of 16 (permalink) Old 04-28-2020, 09:12 AM
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Had some groundhog jerky one time in Punxy. They're about the only thing I will shoot and not eat.
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post #6 of 16 (permalink) Old 04-28-2020, 09:40 AM
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I'd rather have fried rabbit or squirrel.
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post #7 of 16 (permalink) Old 04-28-2020, 10:13 AM
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Quote:
Originally Posted by flintlock hunter View Post
That's one dish I never tried, heard pro and con about eating groundhog, and I shoot a mess of them each year to help the farmers control them, but never for dinner.

What do they taste like? Please don't say chicken.
As to taste, the closest comparison Iíd say squirrel.
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post #8 of 16 (permalink) Old 04-28-2020, 10:27 AM
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To me fried young groundhog tastes the same as fried rabbit. The older groundhogs are ok but prefer young salt/peppered, floured and pan fried in iron skillet!! Yummy!!!

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post #9 of 16 (permalink) Old 04-28-2020, 01:26 PM Thread Starter
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yep...sorta like rabbit or squirrel. they eat the same stuff a rabbit does. rabbits just look cuter.

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post #10 of 16 (permalink) Old 04-28-2020, 04:20 PM
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Quote:
Originally Posted by bohunr View Post
yep...sorta like rabbit or squirrel. they eat the same stuff a rabbit does. rabbits just look cuter.
I know when cleaning.... a rabbits guts stink a lot more than a groundhog.

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Last edited by Loggy; 04-28-2020 at 04:24 PM.
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