Groundhog Goulash Recipe: Punxsutawney Phil in a Pot

The groundhog, as a vegetarian, makes a suitable repast, but the meat must be handled carefully. First, all blood must be drained. The body cavity must be thoroughly and immediately cleaned, with entrails discarded. The scent glands, located under the forearms and hind legs, should also be extracted. Most trappers or hunters hang groundhogs for 48 hours before skinning and cooking them. Afterwards, many cooks choose to soak the groundhog meat in a brine-filled pot for 12 hours or so. Essentially, nearly any recipe calling for rabbit or squirrel may be adapted for the groundhog.Before the groundhog may be prepared for eating, he must certainly be apprehended. The famous Punxsutawney Phil, of Punxsutawney, Pennsylvania, is a perennial celebrity of sorts, emerging on February 2 each year as a harbinger of a long winter or an early spring. Crowds wait to see if the varmint will spot his own shadow and scurry back into his den, perhaps indicating that winter weather will last six more weeks, or if the groundhog will linger longer above ground.The groundhog or woodchuck, scientifically called marmota momax, is a popular choice among those who enjoy gamier meats. The meat of this burrowing member of the squirrel family is dark and flavorful, particularly when prepared appropriately. Of course, hunters and trappers must check with game wardens for local licensing and regulations before setting out after this rodent species. The groundhog, after all, may be a crop and garden pest, but he is still protected in many regions.View the list »
Why not cook up a hot groundhog goulash for a midwinter repast? Follow these steps to create this traditional Groundhog Day recipe.

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The lowly groundhog is a star each February, as folks from coast to coast wait with frosty bated breath to see if the legendary Punxsutawney Phil will see his shadow in Pennsylvania. This furry little fellow is regarded as a prophet of spring, or perhaps simply a reason for midwinter merriment.

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Ask a hunter or game meat lover, and another story emerges.

The groundhog, also known as a marmot or whistlepig, is a favorite for savory stews, meat pies, and other popular dishes. This burrowing brown rodent with the busy tail, who may weigh anywhere from five to 10 pounds, is protected in Wisconsin and many other areas. However, groundhog trapping and hunting may be permitted on private property.

Why not cook up a hot groundhog goulash for a midwinter repast? Follow these steps to create this traditional Groundhog Day recipe.

Don't let that groundhog get away! Wrestle that woodchuck, and fire up the stove.

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  • The groundhog or woodchuck, scientifically called marmota momax, is a popular choice among those who enjoy gamier meats. The meat of this burrowing member of the squirrel family is dark and flavorful, particularly when prepared appropriately. Of course, hunters and trappers must check with game wardens for local licensing and regulations before setting out after this rodent species. The groundhog, after all, may be a crop and garden pest, but he is still protected in many regions.
  • Before the groundhog may be prepared for eating, he must certainly be apprehended. The famous Punxsutawney Phil, of Punxsutawney, Pennsylvania, is a perennial celebrity of sorts, emerging on February 2 each year as a harbinger of a long winter or an early spring. Crowds wait to see if the varmint will spot his own shadow and scurry back into his den, perhaps indicating that winter weather will last six more weeks, or if the groundhog will linger longer above ground.
  • The groundhog, as a vegetarian, makes a suitable repast, but the meat must be handled carefully. First, all blood must be drained. The body cavity must be thoroughly and immediately cleaned, with entrails discarded. The scent glands, located under the forearms and hind legs, should also be extracted. Most trappers or hunters hang groundhogs for 48 hours before skinning and cooking them. Afterwards, many cooks choose to soak the groundhog meat in a brine-filled pot for 12 hours or so. Essentially, nearly any recipe calling for rabbit or squirrel may be adapted for the groundhog.
  • Along with the groundhog himself, several additional ingredients must be collected for making the goulash, or stew. These include carrots, celery, corn, onions, parsley, peas, potatoes, and a bit of butter or margarine. Additional spices and vegetables may also be tossed into the mix, depending upon the cook’s own personal preferences. Often, a cook will pour a can of beef broth into the pot as well, simply to add a bit more savory flavor.
  • Start the groundhog goulash by dropping the dressed meat into a kettle with a quart of salted water. Simmer for three hours. Pour off the water. Soak the meat in a quart of fresh, cool water for four additional hours. Remove the groundhog meat, and pat it dry with clean paper toweling. Boil the meat in new water, just long enough for any remaining fat to fall off. Drain the meat completely. Cut the groundhog meat into bite-sized chunks. Simmer over a low heat, adding just enough water to cover the meat, in a large soup kettle or Dutch oven for at least one hour before adding other ingredients.
  • Finally, stir the carrots, celery, corn, onions, parsley, peas, potatoes, and butter or margarine into the kettle with the groundhog meat. Keep the goulash at a low, rolling boil for approximately half an hour. Stir frequently, testing vegetables and potatoes with a fork for tenderness. Serve Groundhog Goulash in bowls or sturdy mugs with fresh-cut slices of French bread, warm bagels, or hot rolls. Refrigerate leftover Groundhog Goulash.
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, Madison Food Examiner

An award-winning poet and prolific writer, Linda Ann writes multiple Examiner columns and blogs at Practically at Home, Nickers and Ink, Working in Words, Delightfully Amiss, The Mane Point, and more. With a B.A. in English and an M.S. in Journalism, Linda Ann has worked as a professional writer...

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