People - apparently very weird people - describe the groundhog as tasting similar to squirrel or wabbit.
Recipes for groundhog are variations of squirrel recipes, with the
addendum to cure the groundhog in salt water for 6 to 12 hours first
and remove the scent glands on the back and forelegs. Also,
I'm not sure what this says about groundhog eating, but most of the
recipes seem to be from the mid-1970s, like this one for
groundhog stew from 1973's Northern Cookbook:
1 woodchuck - "No FRed(tm) I've no idea what that is either"
2 onions, sliced
1/2 cup celery, sliced
Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain,
wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.
Now sit back with a clean bucket which is necessary for the post meal vomiting and enjoy eating your rodent. Yummy.
* Personally if given the choice I'd rather catch my penis in my zipper than eat this, but we rarely get such choices. Shit Happens.