FRIED GROUNDHOG, RABBIT, SQUIRREL, OR RACCOON
(Sorry, I don’t do ‘possum.)
Salt, pepper, garlic powder, and paprika to taste
Canola oil for frying
Skin, gut, and cut carcass into 6 pieces - (4 hams and two back pieces). Soak meat in salt water overnight or at least for a few hours in the refrigerator. Don’t forget to remove the kernels (fat tissue) found in the armpit area. I usually save the back body parts and freeze them until I have enough for a good cold weather stew or...