Does anyone eat Marmot?
- Thread starter GJgo
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~z
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Just got back from Mongolia, yes we had marmot, yes it is delicious.
The way it is prepared is quite interesting. It starts with a good headshot on a fat marmot. Next burn all the hair off the body. From there you remove the head and gut it through the neck hole. Then, with a small knife, you carefully remove all the bones (again through the neck hole). Then mix together all the innards and the bones (with meat on them) and some salt and the stems of a small, plant whose name escapes me, that taste like a wonderful mix of onions and garlic. Next push all this and some smooth baby fist sized rocks back into the neck hole to fill the body cavity and tie the neck hole closed.
Cook slowly for a few hours and the little dude bloats up like a football. The rocks heat up and help to cook it from the inside out. To serve, cut the critter open and take all the goodies out of the cavity and pass the hot greasy rocks to all in attendance. These have a ‘special therapeutic value’; you rub them in your hands and suck the fat off of them. The boneless marmot is then cut up like a loaf of bread and served.
Quite tasty!
~z
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Interesting. Is the plant you're thinking of "shallots"?
~z
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I dont think shallots grow in the South Gobi, it is a bit dry.
I believe the plant is called 'taana' but I'm not positive. The herders claim that horses that feed heavily on this plant will produce the best airag (a slightly alcoholic drink made of fermented mares milk). The plant is said to impart a slight taste of hazelnut.
~z
I believe the plant is called 'taana' but I'm not positive. The herders claim that horses that feed heavily on this plant will produce the best airag (a slightly alcoholic drink made of fermented mares milk). The plant is said to impart a slight taste of hazelnut.
~z
rromeo
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There was a groundhog that seemingly loved to antagonize my father-in-law when he was deer hunting. After a few days of this guy making noise, and scaring bucks away, Ted shot him. Of course, he felt bad, as he was the kind of guy that didn't kill animals unless he was going to eat them, so the ground hog went in a bag, and in the freezer until he could figure out what to do. A conversation at work about the incident, and a co-worker offered to take it home, "them's good eatin!"
Marmot Muchies in Mongolia
Beware that though Marmot is a delicacy in Mongolia, it is a known carrier of the Bubonic Plague. I almost went there in 2002 for a humanitarian mission and our surgeon declined the Marmot due to health reasons(plague) and lived on MREs. Though they didn't want to offend the host surgeons, they understood and accepted. I don't know if the B. Plague is still present in North America but be advised.
Beware that though Marmot is a delicacy in Mongolia, it is a known carrier of the Bubonic Plague. I almost went there in 2002 for a humanitarian mission and our surgeon declined the Marmot due to health reasons(plague) and lived on MREs. Though they didn't want to offend the host surgeons, they understood and accepted. I don't know if the B. Plague is still present in North America but be advised.
Marmot Munchies in Mongolia
Beware that though Marmot is a delicacy in Mongolia, it is a known carrier of the Bubonic Plague. I almost went there in 2002 for a humanitarian mission and our surgeon declined the Marmot due to health reasons(plague) and lived on MREs. Though they didn't want to offend the host surgeons, they understood and accepted. I don't know if the B. Plague is still present in North America but be advised.
Racine
Beware that though Marmot is a delicacy in Mongolia, it is a known carrier of the Bubonic Plague. I almost went there in 2002 for a humanitarian mission and our surgeon declined the Marmot due to health reasons(plague) and lived on MREs. Though they didn't want to offend the host surgeons, they understood and accepted. I don't know if the B. Plague is still present in North America but be advised.
Racine
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I hear bubonic plague imparts a pleasing hint of hazelnut.
Joe Demko
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Pretty sure that's cholera. Bubonic plague has more of a sweet paprika tang to it.
ironhead7544
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Ive had woodchuck when in upstate NY. We shot them on my friends farm. The half-grown ones are best. Cook them like rabbit. The adults were very tough. Had to put them through the meat grinder 3 times. You could probably par boil and then fry. Saved a lot of money on meat eating the chucks.
Chasing Crow
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I slow roast (even old tough groundhog) for 3-5 hr. at about 300 deg. with potatoes, carrots,celery and onions. Very good and quite tender. Never had the chance to try marmot yet though.
dagger dog
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Marmot, ground hog,woodchuck, whistle pig, rats, rabbits, squirrels, are all rodents or at least in the same genus, most rodents are edible.
A pressure cooker does wonders, after cooking under pressure ,the meat can be fried like chicken, out of the pressure cooker, I like to dip in egg batter and your favorite shake and bake,then deep fry, the leftovers get a dose of BBQ sauce and put on the grill when cooking burgers, they come out soooo goooood, it has that smokey flavor, and the meat just falls off the bone.
A pressure cooker does wonders, after cooking under pressure ,the meat can be fried like chicken, out of the pressure cooker, I like to dip in egg batter and your favorite shake and bake,then deep fry, the leftovers get a dose of BBQ sauce and put on the grill when cooking burgers, they come out soooo goooood, it has that smokey flavor, and the meat just falls off the bone.
Col. Plink
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WHAT IS A WHISTLEPIG? I hand-fed them as a kid, but no-one seems to be able to tell me what they are...
jimmyraythomason
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Col.Plink,we call groundhogs whistlepigs because of the whistling sound they occasionally make.
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dagger dog
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jimmyray knows!
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