Monday, February 2, 2009

Phil Says "Six More Weeks of Winter!"

Excerpt from

Phil's official forecast as read February 2nd, 2009 at sunrise at Gobbler's Knob:

"Hear Ye Hear Ye
On Gobbler's Knob this glorious Groundhog Day, February 2nd, 2009
Punxsutawney Phil, Seer of Seers, Prognosticator of all Prognosticators
Awoke to the call of President Bill Cooper
And greeted his handlers, Ben Hughes and John Griffiths
After casting a joyful eye towards thousands of his faithful followers,
Phil proclaimed that his beloved Pittsburgh Steelers were World Champions one more time
And a bright sky above me
Showed my shadow beside me.
So 6 more weeks of winter it will be."

Ok, I give it to him, Phil the Groundhog is a cute little thing but 6 more weeks of winter! I don't know about you but I am officially sick of winter. In our part of the world the weather changes with the blink of an eye. One minute it might snow, the next day the low is in the upper 60's. It's ridiculous! No wonder people are constantly sick or coming down with something.

Other than the once a year Groundhog day event, what are groundhogs really good for? I'll tell ya...DINNER! *grin*

~~Let's see we have...

Oriental Groundhog
Recipe By: Hunters Information Service

1 groundhog
2 qts. water
1/4 c. salt
1/2 c. soy sauce
2 garlic cloves
3 hot chili peppers
1/4 of an onion
1/4 tsp. paprika
1/4 bunch parsley
4 beef bullion cubes
1/4 tsp. fresh ground white pepper
1 c. beef or chicken broth
Teriyaki glaze

Preheat oven to 325 degrees. Cut meat into pieces and soak in 1 quart water and salt for 3 hours. Transfer meat to 1 quart clear water and soak another 4 hours. Drain and then dry meat. Place meat in a baking pan with broth, soy sauce, garlic cloves, chili pepper, onion, paprika, parsley, bouillon cubes and white pepper. Cover and bake for 1 to 1 1/2 hours at 350 degrees. Baste frequently and brush with teriyaki glaze while cooking.

~~or you can make...

Country-Style Groundhog
Recipe By: Brian's Belly

1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 tsp. sugar

Clean and skin groundhog as soon as possible. Remove all scent glands. Cut off head, feet and tail. Cure in cool place by suspending from hook approximately 4 days.

Dress groundhog as you would a rabbit, removing the small sacs in the back and under the forearm. Soak groundhog overnight in salted water to remove wild flavor.

Combine flour, salt and pepper; rub into groundhog pieces. Brown groundhog in hot oil in skillet; sprinkle with sugar. Reduce heat and add 1/2 cup water. Cover and simmer for about 30 minutes or until tender. Remove cover and cook for 10 minutes longer.

Ok all you animal rights activists...I have never eaten a groundhog nor will I. But good 'ol Phil can take his extra 6 weeks of winter elsewhere! *grin*


This Country Girl said...

Okay, I'm not so sure I could eat groundhog! Well I guess I could if necessary!

I had a feeling it was going to be 6 more weeks of winter! I just hope we get through it without ice!

Thanks for the birthday wishes for Joy!

Have a great week!

mrshester said...

LOL!! This is so funny! I have eaten raccoon before, and aside from being kinda stringy, it wasn't *that* bad. Surely groundhog wouldn't be much different....

And according to his cousin down in Georgia, spring ought to be around the corner...apparently groundhog is a delicacy down here in the south, harhar.

Sara said...

I've never even seen a real live groundhog, let alone eaten one!

Jen said...

I am also sick of winter!! Never had the "pleasure" of eating a groundhog.