Title: Waco Groundhog in Sour Cream
Categories: Amerind Game
Yield: 1 Recipe

1		Groundhog, skinned & cleaned
1/2	c	Vinegar
1	tb	Salt
2	qt	Water
2	ts	Soda
1/2	c	Flour
1	ts	Salt
1/2	ts	Allspice
1/2	c	Bacon fat
3		Wild onions
1/2	c	Water
1	c	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. Combinethe 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. jBrown 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.

Source: "Indian Cookin'", compiled by Herb Walker, 1977

previous

next