Roast Groundhog (courtesy of Tonawanda Band of the Seneca Nation)
3 cups bread crumbs
1 onion, chopped fine
1/4 cup lemon juice
1/2 cup evaporated milk
4 tbsp bacon fat
1 cup oil
First remove the insides, taking care to remove the "kernel" - gland found behind the forelegs - to keep the scent from spoiling the meat.
Either skin or make a fire (outside) and scorch all the hair and scrape like you would a pig.
Wash and clean in cold water.
Make a marinade from the oil & lemon juice and marinate overnight.
Mix onion, salt, pepper and bread crumbs to taste (you can substitute Tony's Creole Seasoning for the salt and pepper if you like)
Remove the groundhog from the marinade, pat dry, stuff cavity with the bread crumb mixture and sew it shut.
Baste with bacon fat or cover with slices of bacon and place in roasting pan at 300 deg. for 1 1/2 to 2 hours, adding water and basting as necessary.
Good with corn bread.
