How is groundhog for eating?
It is the crowning glory of the recipe my brother and I came up with for "road-kill chili," a medley of groundhog, squirrel, rabbit, pheasant, grouse and venison. It is a little on the oily/fatty side, 'though not as much as bear (of course you'd know more about that than I!). In my experience, their diet has a LOT of impact on the flavor and texture of the meat, and I could generally tell the difference between a groundhog that had been hanging out in and around a cornfield from one that had been living on clover...I suppose the closest comparison I could draw to other wild meat would be rabbit, though, like I said above, it's generally fattier.
This is just my personal theory, but since most groundhogs are taken "sniper style" and don't know they're in trouble until it's too late, the quality of the meat benefits from the absence of any adrenaline shot that will taint the meat of an animal that knows it's being pursued.