Last year, my husband shot a groundhog with his bow and arrow. We butchered it by hanging her from a tree. I just kind of helped on the side, so I'm not clear on these details. All I know is, when it comes to getting those guts out, don't be afraid to use your hands. The fascia will unwind much more easily with your hands, and you are much less likely to accidentally open up the guts and ruin your meat.
How To (or how we) Prepare After Processed
1 - Sprinkle the carcass generously with kosher salt and let it sit in the the bowl in the fridge for 3 days. This will help to make the meat tender.
2 - On the morning of the third day, rinse off the salt and season how you prefer. I used garlic, salt, and pepper.
3- Place in your trusty crock pot, and turn on low. You will have a delicious dinner that evening.
So easy, so yummy. It's way better than having it go to waste. Quite frankly, groundhog is my favorite meat I have had to date. It has a rich flavor without being gamey. It has a wonderful texture, much like dark meat on a
chicken. And the fat, I believe keeps it moist.
I even make a stock out of the bones afterward. It was a little fatty, but excellent tasting.
I was very reluctant to give it a try, but once I tried it, I was surprised how much I liked it.
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