Does anyone here eat groundhogs? I tried a couple years ago and what I remember most was that skinning one seemed about as easy as skinning your average steel-belted radial. I seem to recall that the meat was somewhat like dark-meat chicken.
I once read an outdoor newspaper column by, I believe, Gerald Almy, in which he stated that groundhog liver was wonderful eating. Not long after that, I walked into a barbershop where the barber was describing how he killed chucks just for the liver. I asked him how he cooked them and he said, "COOK 'EM? I use them for catfish bait!"
