I have eaten young groundhogs many times, slow roasted with potatoes and onions, or made into stew and it was very good. As Ted says, they eat the same thing as cattle... grass, alfalfa, and clover. I typically have to replant my broccoli every year until I shoot the garden raiding groundhogs. They tasted like beef to me with a finer texture to the meat. I've always taken the advice to not bother with larger older ones, and have been told they quickly get very tough and don't taste as good when they mature. But I couldn't say that's factual or not. In my area, the young are just now getting old enough to survive alone if the mother is killed, so we never hunted them until after the first week of June. So the window of time to shoot small ones for the pot was short. When I used to go chuck hunting with my Dad and Uncle as a kid, we always gutted them and put them in a cooler and after hunting, they'd drop them off at the home of a black guy my uncle worked with, and you'd have thought we were delivering gold bars. It didn't matter if they were smaller or big old gray haired boars.
