That perennial prognosticator, Punxsutawney Phil, saw his shadow this morning and predicts six more weeks of winter. I think he was just terrified of all of the Steeler fans and their towels. I’ll give the the little rodent something to be scared of; From Brians Belly website:
Country-Style Groundhog
1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 tsp. sugar
Clean and skin as soon as possible. Remove all sent glands. Cut off head, feet and tail. Cure in cool place by suspending from hook approximately 4 days.
When ready to cook, lard according to recipe.
Dress groundhog as you would a rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor.
Combine flour, salt and pepper; rub into groundhog pieces. Brown grounhog in hot oil in skillet; sprinkle with sugar. Reduce heat and add 1/2 cup water. Cover and simmer for about 30 minutes or until tender. Remove cover and cook for 10 minutes longer.
Boil & Bake Groundhog from “Cookin’ With Home Storage” by Peggy Layton and Vicki Tate.
Skin and clean the groundhog. Boil until tender. Remove from the water and season with salt, pepper and red pepper. Bake in an oven at 350°F. or cook over an open fire.
Ummm, tasty!
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