Subj : 2/2 Groundhog Dat - 3
To   : All
From : Dave Drum
Date : Sat Feb 01 2025 17:30:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Woodchuck au Vin
Categories: Game, Wine, Vegetables, Herbs
     Yield: 5 Servings

     2 tb (to 3 tb) olive oil
     1    Groundhog; cleaned of scent
          - glands, boned, and cut in
          - strips or bite-sized pcs
     2    Shallots; chopped
     2 lg Carrots; in 1/2" dice
     1 cl Garlic; minced
     1 c  Beef stock or water
     2 c  Dry red wine
   3/4 c  + 2 tb white vermouth
     2 ts Coarse ground black pepper
   1/4 ts Dried thyme
     1    Bay leaf
     2 tb Chopped fresh rosemary
 1 1/2 c  Pitted Cerignola olives;
          - very coarsely chopped
     2 tb (to 3 tb) flour
          Chopped fresh flat-leaf
          - parsley
          Salt

 The gardener who created this dish notes that the herbs
 and vegetables in this recipe are available fresh from
 the garden because they have not been eaten by the
 dish's main ingredient.

 Place a Dutch oven over medium-high heat for 1 minute.
 Add olive oil. When the oil is hot, add woodchuck meat
 and saute until lightly browned on all sides. Transfer
 to a plate and set aside.

 Add shallots and carrots to pan and sauté until lightly
 browned. Add garlic and saute for 1 minute. Add stock or
 water, red wine and 3/4 cup of vermouth. Stir with a
 wooden spoon, scraping bottom of the pan. Return meat
 to pan, and add pepper, thyme, bay leaf, and 1 tb of the
 rosemary. Cover, reduce heat to low, and simmer for 20
 minutes.

 Add olives and remaining 1 tablespoon rosemary. Cover
 and simmer, stirring occasionally, until meat is tender,
 about 45 minutes.

 Discard bay leaf. Raise heat and boil uncovered until
 liquid is slightly reduced. In a small bowl, mix
 remaining 2 tablespoons vermouth with enough flour to
 make a soupy paste. Thicken sauce to taste by adding
 paste a tablespoon at a time, simmering for a minute
 after each addition; all of the paste may not be needed.
 Stir in parsley, and season w/salt if needed.

 If desired, serve over rice or egg noodles, or with
 boiled potatoes.

 Yield: 3 to 6 servings, depending on size of groundhog
 and squeamishness of guests.

 Note: A groundhog has small scent glands under the
 forearms and in the small of the back that must be
 removed. The insulating fat under the skin should also
 be removed. A dressed groundhog does not require soaking,
 though many people recommend soaking overnight in salted
 water. As with all game, the meat of older animals is
 tougher and has a stronger, gamier flavor than a young
 animal. This recipe may also be made with the boned meat
 of one large or two small rabbits.

 FROM: Joe McDonald/Corbis

 From: http://www.nytimes.com

 Uncle Dirty Dave's Archives

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