Thursday, February 2, 2012

You like winter, right?


Happy Groundhog's Day! Sorry anti-winter folks, but Punxsutawney Phil saw his shadow this morning - 6 more weeks of winter! But isn't winter supposed to be around 6 more weeks anyway? At least, that's what my calendar says.

While I love winter, I know a lot of you out there don't. Some people, not to mention any names (my mom), threaten to head south at the site of the first snowflake.  So for those of you who are anti-winterites, I give you the following post...

Groundhog Revenge

Oh sure, Mr. Groundhog.  You look all cute poking your head out of your little hole in the ground.  You harbinger of evil!!!  Uh, I mean, come here little guy...  No, we're not gonna hurt you...


Yup.  Groundhogs make lovely slippers.

And hats.

Running low on food for your pet snake?

Or maybe you just need a good home-cooked meal to help get over the winter blues.  So, from the website, may I suggest a gastronomic delight?

Waco Groundhog in Sour Cream

Recipe By: "Indian Cookin'", compiled by Herb Walker, 1977

1 Groundhog, skinned & cleaned
1/2 cup Vinegar
1 tablespoon Salt
2 quarts Water
2 teaspoons Soda
1/2 cup Flour
1 teaspoon Salt
1/2 teaspoon Allspice
1/2 cup Bacon fat
3 small Wild onions
1/2 cup Water
1 cup Sour cream

Skin and clean the groundhog. Wash and dry and put in an earthen crock. Cover with water and a half cup of vinegar and 1 T. of salt. Let stand in a cool place overnight. In the morning, remove from
brine, wash and pat dry with a damp cloth. In a large soup kettle combine 2 qt. of water and 2 T. of soda. Bring to a boil, lower the heat and simmer for 15 minutes, removing the scum as it rises to the
surface. Drain and rinse the groundhog meat and cut into serving pieces. Combine the flour, salt and allspice and dredge the pieces of meat in the mixture. Preheat the oven to 325 degrees. Melt the bacon
fat in a heavy iron frying pan until smoking. Brown meat on all sides. Transfer the browned meat into a greased 4 qt. casserole. Arrange sliced onions on top, add water, cover and bake in a
preheated oven for 2 hours or until the meat is tender. Transfer the meat to a heated platter to keep warm. Put the casserole on top of the stove over medium heat and spoon in the sour cream stirring
constantly. Do not let the sauce come to a boil. Put the meat back into the casserole and simmer for about 15 minutes. Delicious served with creamed dandelion leaves.

Now didn't that just brighten your day?  As always, I'm a giver. You're welcome.

1 comment:

JML said...

Send it back to hell. You know my feelings on this season...