Appalachian Groundhog Stew

Mountain families knew better than to waste a ‘weather-forecasting’ groundhog. In February when preserved meat ran dangerously low, these plump, slow-moving rodents — having spent months building up fat reserves during hibernation — provided the first fresh meat after winter’s lean months. One groundhog could feed a family of six for days. Soaked overnight in salt water, then slow-simmered with root vegetables until fall-off-the-bone tender.

Ingredients

• 1 cleaned and jointed groundhog (woodchuck), about 4–5 lbs
• 1 gallon cold water with ½ cup salt for soaking
• 4 tbsp pork fat, lard, or bacon grease
• 2 large onions, chopped (or wild onions if available)
• 4 potatoes, cubed
• 3 carrots, sliced
• 2 turnips, cubed
• 2 cloves garlic
• 1 tsp black pepper
• 1 tsp thyme or dried sage
• Salt to taste
• Water to cover

Directions

1. After cleaning the groundhog, soak all pieces in heavily salted cold water overnight to remove any wild gaminess.

Drain, rinse well, and pat dry.

1. Heat pork fat in a large heavy pot over high heat. Brown groundhog pieces on all sides until deep golden, about 4–5 minutes per side.
2. Remove meat. Add onions and garlic; cook until softened.
3. Return meat to pot. Cover with cold water by 2 inches.
4. Add pepper, thyme, and a pinch of salt. Bring to a boil, skimming any foam.
5. Reduce to a low simmer. Cover and cook 2–3 hours until meat falls off the bone.
6. Add potatoes, carrots, and turnips. Cook uncovered 30–40 minutes until vegetables are tender.

Adjust salt. The broth should be rich and golden.

1. Serve over cornbread or with corn pone to soak up the broth.

Notes

The overnight salt water soak is essential — it removes the musky wild taste that makes game unpalatable. Groundhog that has fed on corn, clover, and garden vegetables in summer is surprisingly tender and mild. This was serious winter survival food — the first fresh meat after months of salt pork and dried beans.