On Sun, 27 Apr 2008 20:38:33 -0500, Omelet <ompomelet@[EMAIL PROTECTED]
> wrote:
>In article <MPG.227ee5e58b711e4598980c@[EMAIL PROTECTED]
>,
> phorbin <phorbin1@[EMAIL PROTECTED]
> wrote:
>
>> The thing you need to know is that they are
>> agile climbers and will climb trees, fences etc.. You have to deal with
>> "over" which means creating a floppy fence or an electric one.
>
>There is a way that wildlife rescue taught me to prevent pests and
>predators from climbing a fence. About 1 ft. or so up the fence, attach
>a 12" wide strip of roof fla****ng to the fence. They hit that and slip.
>
>Works well to keep raccoons out of poultry yards and it not unattractive.
>
>It can also keep squirrels out of fruit trees (wrap it around the trunk)
>so long as the squirrel cannot jump into that tree from another location.
>
>
>Is groundhog edible? ;-)
Enjoy all! ;-)
Charlie
http://recipes.stsams.org/recipes/groundhog.html
Roast Ground Hog
Hmm....Ground Hog (= woodchuck = Earth-pig)
Groundhogs are 100% vegetarians and a good source of protein, as they
are almost as dumb as most humans, and thus easily captured/shot. They
run 5 to 10 lbs of good table meat on the hoof. You must first remove
the insides, taking care to remove the "kernel" - gland found behind
the forelegs - to keep the scent from spoiling the meat.
Then, either skin or make a fire (outside) and scorch all the hair and
scrape like you would a pig. Wash and clean in cold water.
Then, well, I would guess the recipes previously posted for either
beaver or muskrat/nutria would work, but for those trads amongst you
who simply positively, absolutely must have a genuine earth pig recipe,
I offer the following provided to me by a local matron of the Tonawanda
Band of the Seneca Nation:
Roast Ground Hog
Printer version of this recipe
3 cups bread crumbs
1 onion, chopped fine
1/4 cup lemon juice
1/2 cup eva****ated milk
4 tbsp bacon fat
1 cup oil
Make a marinade from the oil & lemon juice and marinate overnight (yes,
Georgianna, in the fridge)
Mix onion, salt, pepper and bread crumbs to taste (you can substitute
Tony's Creole Seasoning for the salt and pepper like I do, if you like)
Remove the groundhog from the marinade, pat dry, stuff cavity with the
bread crumb mixture and sew it shut.
Baste with bacon fat or cover with slices of bacon and place in
roasting pan at 300 deg. for 1 1/2 to 2 hours, adding water and basting
as necessary.
Good with corn bread.
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