1 Woodchuck
Salted water
Salt and pepper
Garlic powder
Paprika
Flour
2 tb Butter; plus:
2 tb Olive or canola oil
1 md Onion
1 Celery rib
2 Carrots; all chopped
1/4 c Apple brandy
2 c Chicken broth
1 c Heavy cream, half and half,
-or evaporated milk
Dress and soak meat overnight in salted water. Dry meat. Sprinkle with
salt, pepper, garlic powder, paprika and roll in flour. Saute in a
pan to which you have added 2 tb butter and 2 ts olive or canola
oil. Saute meat until golden brown and remove from pan. Add a medium
size onion, a stalk of celery and a couple of carrots, all chopped
before adding. Saute until tinged with color. Return meat to the pan.
Pour in 1/4 cup apple brandy. Let it simmer a couple of minutes then
add 2 cups of chicken broth. Cover and simmer until meat is tender.
(About 15 minutes for small things and 30 for larger pieces or those
with bones attached.) Remove meat and add 1 cup heavy cream, half and
half or evaporated milk. Simmer until sauce is reduced by half.
Adjust seasoning with salt and pepper. Place meat on platter and
spoon sauce over it.
