Woodchucks, also known as groundhogs, are vegetarians and they’re not too much different than rabbits. A bit slower running, and solitary, but they’re basically just big wild rabbits.
3 cups buttermilk
1.5 Tbs. smoked paprika
1.5 tsp. garlic granules or powder (or several cloves fresh garlic, pressed)
1.5 tsp. onion granules or powder
1.5 tsp. each of thyme, oregano and parsley
3/4 tsp. salt
2 cups flour (approximate)
2 cups canola oil (approximate)
When you’re ready to cook, heat 2 inches of oil in a deep thick bottomed pan. I use a cast iron skillet.
Dip the woodchuck into the reserved marinade then dredge the woodchuck pieces in flour to coat, and then dip them back into the marinade before you dredge them in flour a second time. (The double dredging is key to a good crispy coating.)
Fry, turning once until the coating is cooked to a deep brown color. Remove to drain on paper towels.
- 1 english cucumber very thinly sliced
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup cider vinegar
- 1/2 cup water
- 1 tablespoon fresh dill
- 1 clove of garlic minced
In a small to medium bowl, combine the salt, sugar, cider vinegar, dill, garlic and water. Stir until the sugar and salt are completely dissolved.
Add the thinly sliced cucumbers (no need to peel, the skins are thin enough).
Use the back of a spoon to adjust the cucumbers so they are submerged in the brine. Let the cucumbers soak for about an hour, then they're ready to use.
Store in a tight-fitting container, with the cucumbers covered in the brining liquid.
Assemble your Groundhog sandwich on a nice brioche roll. I like to use a little spicy mayo along with my garlic pickles.
Have you ever had groundhog? What’s your favorite way to cook it? Let us know!