Hmm....Ground Hog (= woodchuck = Earth-pig)

Groundhogs are 100% vegetarians and a good source of protein, as they are almost as dumb as most humans, and thus easily captured/shot. They run 5 to 10 lbs of good table meat on the hoof. You must first remove the insides, taking care to remove the "kernel" - gland found behind the forelegs - to keep the scent from spoiling the meat.

Then, either skin or make a fire (outside) and scorch all the hair and scrape like you would a pig. Wash and clean in cold water.

Then, well, I would guess the recipes previously posted for either beaver or muskrat/nutria would work, but for those trads amongst you who simply positively, absolutely must have a genuine earth pig recipe, I offer the following provided to me by a local matron of the Tonawanda Band of the Seneca Nation:

Roast Ground Hog
Printer version of this recipe

3 cups bread crumbs
1 onion, chopped fine
1/4 cup lemon juice
1/2 cup evaporated milk
4 tbsp bacon fat
1 cup oil

Make a marinade from the oil & lemon juice and marinate overnight (yes, Georgianna, in the fridge)

Mix onion, salt, pepper and bread crumbs to taste (you can substitute Tony's Creole Seasoning for the salt and pepper like I do, if you like)

Remove the groundhog from the marinade, pat dry, stuff cavity with the bread crumb mixture and sew it shut.

Baste with bacon fat or cover with slices of bacon and place in roasting pan at 300 deg. for 1 1/2 to 2 hours, adding water and basting as necessary.