Return meat and any viscera fancied to the broth. Skin and clean the groundhog. Boil until tender. Remove from the water and season with salt, pepper, and some red pepper. Bake in an oven about 350 degrees F. or cook over an open fire.
Beaver tail is especially delicious.
Broil it on a stick then remove the skin. Clean and skin the raccoon. Boil in scalding water seasoned with red pepper. When it is tender, remove from the water. Add the salt, and pepper, and bake in the oven until brown.