Ontario's Wiarton Willie did not see his shadow this morning, probably due to the fact that it's snowing there, and an extreme cold warning is in effect.
Last year, as we all remember, Sam and Winnipeg's "Willow" got it wrong, and we suffered polar vortex after polar vortex.
A lot of people (some quite serious) last year were wondering how to cook groundhog?
Here are a couple of recipe's I found on the internet:
Country-Style Groundhog:
Ingredients:
1. 7 individual groundhogs
2. ½ cup flour
3. ¼ tsp. salt
4. ¼ tsp. pepper
5. ¼ tsp. soda
6. ¼ c. cooking oil
7. ½ tsp. sugar
Instructions:
Prepare groundhog by removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water. This will help remove the gamey flavor. Combine flour, salt, pepper, and soda; use as a rub on the groundhog. Brown the groundhog in hot oil in the skillet, and sprinkle with sugar. Reduce heat, add 1 ½ cup water. Cover, simmer for about 30 minutes or until tender. Remove cover; let cook for an additional 10 minutes.
Or try:
Oriental Groundhog:
Ingredients:
1.1 groundhog
2. 2 quarts water
3. ¼ cup salt
4. ½ cup soy sauce
5. 2 whole cloves garlic
6. 1 whole pepper
7. ¼ onion
8. 2 tablespoon mild chile powder
9. ¼ bunch whole parsley
10. 4 beef bouillon cubes
11. ¼ teaspoon freshly-ground white pepper
12. 1 cup beef or chicken broth
13. Teriyaki glaze
Instructions:
Cut meat into pieces and let soak in 1 quart water and salt for three hours. Transfer groundhog to 1 quart fresh water and soak 4 hours. Drain and dry meat. Place meat in a baking pan with broth, soy sauce, garlic cloves, pepper, onion, Chile powder, parsley, bullion cubes, and white pepper. Cover and bake at 350 degrees for an hour to an hour and a half. Baste frequently and finish with teriyaki glaze.
Bon Apetite!
TTFN
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