Budget Ar-15 Draws First Blood......

[mhm2a]

It was last Sunday when I Finally got my scope mounted (Burris P.E.P.R + Leupold 2x7x33) and to the farm where I could sight her in. I no more than finished a good grouping when I saw somthing making its way through the yard at about 120yds to my left. I pulled the range bag over on the table to steady her up and then the groundhog paused.....It was all over for her and the winchester/nosler silvertip did its job well.

Some of you may have heard this story before, but this is the edited version.....and the picture below.

[Guest SUNTZU]

Nice shooting!

[memphismason]

very nice

[ShaunM]

It's good fried.

[memphismason]

It's good fried.

really?

[Guest SUNTZU]

really?

Yes. But you have to get his recipe out of him.

[mhm2a]

I found a hole that I think is the den and this was definitely the mommy. The funny thing is that this all went down on Mother's Day......

[memphismason]

The Mother Day Massacre.

[mhm2a]

I couldn't wait until groundhog's day....what was I supposed to do?

[ShaunM]

Heck yeah mason fried groundhog ain't bad and no it doesn't taste like chicken.

[mhm2a]

Lets have the recipe and a few instructions and I will give it a go next time....

[ShaunM]

Clean it soak it in water with a little salt in the fridge for a couple of hours then fry it like chicken.

[DaveS]

I've never had G/H, does it get tough like squirrels and rabbit when fried? I remember as a kid, my Grandpa talking about making or repairing harness and shoes with ground hog hide! Never did get to eat one.

[roverboy]

An old one can get a little tough. Some people will boil them a little while to tender'em up some and then fry or bake. I've had ghogs baked with salt, pepper, and sometimes garlic. When I was a kid my neighbor used to barbeque them. I don't know the recipe. There might be a recipe on the net somewhere.

[Oh Shoot]

You can just do 'em like a pot roast on top of stove, slow cook 'em in covered pot keeping couple inches of simmering water in bottom. If you like garlic, you can make a bunch of slits in the meat and slide garlic cloves in there before you start, like how I generally do leg of lamb.

Toward the end dump in spuds, onions, carrots, whatever you like till everything's done.

- OS