Buttermilk Fried Woodchuck (Groundhog)

Our woodchuck was 7lbs whole, but only about 2.5 pounds of meat when cleaned and skinned.  Scale the recipe up or down depending on the size of your animal.

Ingredients

• 2 to 3 lb Groundhog/Woodchuck meat, quartered and skinned
• 2 cups buttermilk
• 1 Tbs. smoked paprika
• 1 tsp. garlic granules or powder (or several cloves fresh garlic, pressed)
• 1 tsp. onion granules or powder
• 1 tsp. each of thyme, oregano and parsly
• 1/2 tsp. salt

Directions

1. Once you’ve parted up your groundhog you should have front legs, saddle (hips and loin) and hind legs.  You can save the spin and ribcage for stock.  Place it in a tupperware or ziploc bag, along with the remaining ingredients above and marinade 12 to 24 hours.  To bread and fry, you’ll need:
2. 2 cups flour (approximate)
3. 2 cups canola oil (approximate)
4. When you’re ready to cook, heat 2 inches of oil in a deep thick bottomed pan.  I use an enameled cast iron dutch oven.  Dredge the woodchuck pieces in flour to coat, and then dip them back into the marinade before you dredge them in flour a second time.  (The double dredging is key to a good crispy coating.)  Fry, turning once, until the coating is cooked to a deep brown color.  Remove to drain on paper towels.