Groundhog Recipes

Arnold Trachtenberg
Fri, 16 Feb 2018 13:35:05 PST
I think it would take two bottles of Beaujolais.  One for me to drink before eating and one for the critter.

Wife's family from Mississippi, where there's a family recipe for squirrel.

They eat a small mammal in Ecuador and Peru,  know as Cuy (pronounced "kwee"), which is…guinea pig. While it might seem unconventional to tuck into furry critters better known as domesticated pets in the West, this indigenous mammal has been a staple in Peru's Andean diet for around 5,000 years. (It even has its own national holiday on the second Friday of October.)


Arnold Trachtenberg



-----Original Message-----
From: Jo&Greg <>
To: 'Pacific Bulb Society' <>
Sent: Fri, Feb 16, 2018 12:24 pm
Subject: Re: [pbs] Groundhog Recipes

Hmmmm... I never used fennel ... always used oregano... interesting idea.
However, here on Vancouver Island, we don't get a lot of ground hogs, so it is
quite a delicacy. We do have an endangered marmot, so we can't substitute, and
rabbit just doesn't do it.
Jo Canning

-----Original Message-----
From: pbs [] On Behalf Of Judy
Sent: Thursday, February 15, 2018 6:27 PM
Subject: [pbs] Groundhog Recipes

Don't bother with elderly specimens. After skinning and gutting, be careful to
remove the yellow bean-shaped glands in the upper armpit intact so the meat does
not become tainted. Soak the jointed meat three times - first in two changes of
salted water, then whole milk. Best recipe was a braise with fennel, kalamata
olives, and Beaujolais nouveau.

Judy in New Jersey where it is now raining
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