Hmmmm... I never used fennel ... always used oregano... interesting idea. However, here on Vancouver Island, we don't get a lot of ground hogs, so it is quite a delicacy. We do have an endangered marmot, so we can't substitute, and rabbit just doesn't do it. Jo Canning -----Original Message----- From: pbs [mailto:pbs-bounces@lists.pacificbulbsociety.net] On Behalf Of Judy Glattstein Sent: Thursday, February 15, 2018 6:27 PM To: pbs@lists.pacificbulbsociety.net Subject: [pbs] Groundhog Recipes Don't bother with elderly specimens. After skinning and gutting, be careful to remove the yellow bean-shaped glands in the upper armpit intact so the meat does not become tainted. Soak the jointed meat three times - first in two changes of salted water, then whole milk. Best recipe was a braise with fennel, kalamata olives, and Beaujolais nouveau. Judy in New Jersey where it is now raining _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/… --- This email has been checked for viruses by AVG. http://www.avg.com/ _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/…