mardi, mai 01, 2007

La cuisson de la marmotte

Quand on vient de tuer plus de 350 marmottes, il faut bien faire quelque chose avec. Pourquoi pas un râgout?! J'avais entendu parler que des red-neck américains mangeaient la marmotte, et une recherche sur internet m'a convaincu. En tapant ''groundhog cooking'', on a plusieurs mets qui semblent tous plus succulent les uns que les autres. Il parait même que la marmotte goûte comme le lapin. En plus gras, c'est certain.

Quelques recettes, je suis certain que vous en trouverez d'autres. Il faut bien, car avec 350 marmottes, il y a matière à expérimentation.

Trailer Park Groundhog

Take gun (.22 cal is good). Load with bullets and accurately fire at head [Ed. Note: We're assuming the groundhog's head, not your own].

Skin groundhog and gut him. Clean out carcass with waterhose.

Cut critter into quarters.

Make up a big batch of your favorite marinade (make sure it has oil and vinegar to help tenderize the groundhog).

Throw marinade and critter pieces into plastic trash bag and marinade around 2 to 3 days in the refrigerator.

Take out marinated critter pieces and throw on the grill on low heat. Cook until rare to medium rare. Do not overcook, critter will dry out.

And no one likes their critter dry.

Country-Style Groundhog

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

When ready to cook, lard according to recipe.

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 grounhog 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.

Boil & Bake Groundhog from "Cookin' With Home Storage" by Peggy Layton and Vicki Tate.

Skin and clean the groundhog. Boil until tender. Remove from the water and season with salt, pepper and red pepper. Bake in an oven at 350°F. or cook over an open fire.

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