KAMPFIRE KOOKIN’
FRIED GROUNDHOG
1 groundhog (preferably young)onions (sliced) flour, salt pepper paprika garlic powder canola oil
Skin and clean groundhog. Remove fatty tissue from under front legs. Cut groundhog into eight pieces. (4 legs – cut body into 4 parts) Parboil groundhog pieces in water with onion slices. Change water two or three times; this removes ‘wild’ flavor of meat. Meat should be tender but not quite falling from bone. Roll meat pieces in mixture of flour, salt, pepper, paprika and garlic powder (amount of each will depend on your taste). Fry meat in canola oil until brown and crispy on the outside. Serve with mashed potatoes, and vegetables. Make gravy from pan drippings. If groundhog is old then I suggest you put it in the pressure cooker instead after parboiling and before frying.
(NOTE: Groundhogs are herbivorous animals (they eat plants only) and are better tasting than fried rabbit in this writer’s opinion. They are free for the taking and there is no hunting license required.)
FRYING BACON THE EASY WAY (as I teach it)
Unless you ‘gotta have’ your bacon strips in picture perfect whole pieces, try the way I fry all my bacon. Start by cutting the complete bacon package in half down through the bacon to make half-slices. Empty the bacon half-packages into a large skillet. Over a medium to low flame, fry the bacon by using a large kitchen fork to separate the pieces and stir the bacon to keep it frying evenly. Cook until the bacon is completely cooked but not till it’s over done and starting to burn. Take the bacon out of the skillet and drain it on paper towels. The bacon should crisp up after it cools.
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