Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: John Nail on April 26, 2003, 05:34:00 PM
-
I was bored, but I'm sure She'll eat good. Anybody got a good recipe for "Whistle pig"?
http://www.tradgang.com/user_images/groundhog.jpg
-
John... remove any visible fat then put it in a pressure cooker for a while. Then put it on the grill with your favorite BBQ sauce. Yum. :thumbsup:
-
If it's a young one, remove visible fat and roast in the oven with taters, carrots and onions. mrn
-
Tom(Longbo)'s wife has one as I recall. Tom has no idea what cooking is all about so don't ask him for the details. When his wife says "supper is ready" he sits down, eats and asks no questions. At least that's what I've been told :scared: ...Van
-
"When his wife says "supper is ready" he sits down, eats and asks no questions."
Van, I thought that was a rule. At least that's what my wife told me the day we got married. :confused:
-
Used to eat them whistle pigs a lot as a kid...grandad had a rule...kill it-Eat it! That was till I brought home a crow... he had to smile... left me slide on that one.
He insisted there were scent glands on a groundhog. He showed me that greyish knotty fat under the armpits and groin...4 of em, and cut em off... they smelled pretty hinky... then later skinning a fat ole sow (weight 21# on a bathroom scale) I found 2 more just like it between the shoulder blades...
can't say it's a biological fact, but it sure did make even that ole cuss tastier...cuttin em out.
We used to par-boil w/ onion and saffron, then bread and fry em up
-
I'm sure there are many good ways to fix a groundhog for the table but this is the only way I'm aware of.
Take a ground hog, of any size or age, gut, remove feet, and head. Leave on kitchen counter. Go about your business for 5 or 6 hours (watch a ball game or go out and try to get another one) and when you return there will be a delicious plate of meat and a pile of new boot laces. It's a mystical magical kind of thing.
Van, I've hunted with that thar Tom(Longbo) fella and not only can he not cook but he wouldn't recognize good food even if he could get it. Dean's got good recipes for crow, owl, and skunk, so probably has one for ground hog too.
-
Dagonne, it Tom... I've never seen the likes of what you wrote! Shoot. Must be a mid-west thing... or your spoilt rotten by some good woman...
I can tell you that if'n I wanted mine to turn to good meat, grandma made me stand there and help cook it... guess that is why I end up gettin that job in camp, too! :eek:
Maybe if I fix em some groundhog next time, someone else will volunteer!
-
since this is a young and relatively tender one, I'm leaning toward a stew......maybe brown chunks of meat in a cast iron skillet with plenty of onion, put it in the crockpot with potatos, carrots,a little chopped cabbage fresh corn and some tomato...cook until everything is tender. hmmm
-
John, you forgot the Tabasco :rolleyes:
Al makes a very good point. One thing I learned in the military. You never question the cooks, medics or security police :knothead: ....Van
-
After cleaning it, put in a crock pot with one quatered onion, three quartered potatos, and carrots. Put one can of cream of mushroom soup over it and let it cook for 5-6 hrs.
Season with salt and pepper or whatever else you like.
-
Bill, I see you are from north of the M/D line. How did you get that recipe?. Us Southerners have used that recipe for years to cook any kind of meat. It always come out great. Even armadillo and possum :wavey: :D .....Van
-
been mixing sausage meat tonight , my second attempt , survived the first . this time got smart did some sampling as i mixed .not to bad so far .have to take it easy on the cayenne and chillie peppers .love them but some others don't :( .
so looks like i might have to take up hunting whistle pigs , mouth was starting to water .something i never tried , more of them around here than rabbits only saw one bunny in 3 years in hunting season .this talking about food is hard on a fat guy !!!------ herb
-
Herb:
Be advised that they take considerable killing. I use 3 blade heads and try to get them away from their holes. They do hone your stalking skills ;)
-
That's my philosophy too. Kill it - eat it ('cept for bugs and spiders and coyotes). For the record, I don't shoot groundhogs. :D :p
-
I fillet my hawgs and then grind them through a grinder. Brown the meat and then put 1:2 mixture of pork to real hawg and brown a little longer with 1 chopped red onion. Add a big ol can of diced tomatos 1 can of black beans 1 can of chili beans and 1 can of dark red kidney beans. Black pepper, chili pepper, cumin , and salt to taste. Add a can of corn and 1 beer. slow cook as long as you can and serve with corn chips and shredded cheddar cheese. Eat up!
-
I wonder what one of the Iron Chefs would do if the ingredient of the day was whistle pig? :scared: :confused:
-
In a large skillet, dump in a whole bunch of fresh mushrooms with a little water and let them cook down, draining the black water out occasionally. Take the chuck parts(deboned), salt/pepper, flour, dip in egg batter, italian bread crumbs. Brown them in olive oil and garlic. When the mushrooms are ready, all 1/2 stick of butter, 1/2 cup white wine, throw in the meat and cover. Steam for about 5 minutes. Serve this on fresh hard rolls. When finished, soak up the wine sauce with remaining rolls...
-
Hey Joe,
This is some sick recipe!!! Thanks for all of the advice and keeping me in the traditional gang. Still a sick puppy I see. Jan