In keeping with old family traditions, February 2 honors one of our best (and tastiest), the Groundhog. Since I live in Newfoundland, we all know that winter is far from over, and my forefathers were smart enough to know that a groundhog cannot accurately predict the end of winter (we newfies are some smart)…so we decided to eat ’em instead.
For years on in, my family has kept the tradition of ground hog pie alive (well, not actually alive, but baked), and as our ancestors enjoyed eating the little rascal, so is the love for the tasty little creature adored by the younger crowd. Without further ado, I give you our recipe.
- 1 groundhog skinned and cleaned
- 1/2 cup onion
- 1/4 cup green pepper
- 1/2 tablespoon minced parsley
- 1 tablespoon salt
- 1 doz Black Horse Beer (to drink while cooking the thing)
- 1/8 teaspoon pepper
- 4 1/2 tablespoon flour
- 3 cups rabbit broth
- 1/4 pound of salt beef
- 1 cup flour
- 2 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoon boiled squirrel fat
- 1/4 cup milk
Cut groundhog into 2 or 3 pieces. Parboil for 1 hour.
Remove meat from bones in large pieces. Add onion, green pepper, parsley, salt, pepper, and flour to the broth and stir until it thickens. Drink one beer. If the broth is too thick, add water. Geez this is hard work, have another beer. Add the meat to the broth mixture and stir thoroughly. Mix in salt beef. Pour into baking dish. Drink more beer.
For paste, sift flour, baking powder, and salt together. Cut in the fat and add the liquid. Stir until the dry ingredients are moist. Only roll enough to fit your dish. All this work is making me thirsty! Have a few more beer. Place paste on top of meat, put in a hot oven (400 degrees F.) and bake for an hour or until dough is browned. Have another beer or two while waiting for the critter to cook.
Serve with remaining beer (if you haven’t already drank them all, if so the convenience store down the road keeps lots of Black Horse in the freezer, so buy some more).
Feeds 6-8 Mainlanders or two hungry Newfies.