Best Woodchucks Recipes

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GROUNDHOG STEW, WITH BACON AND NATURAL WILD RICE



Groundhog Stew, with Bacon and Natural Wild Rice image

Marinate the woodchuck, brown it, braise in stock, remove meat from the bones, then sweat some diced vegetables, add back the meat and cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you're going to want to wipe the bowl clean.

Provided by Alan Bergo

Categories     Main Course     Soup

Number Of Ingredients 20

One roughly 2-3 lb groundhog (skinned, gutted, rinsed and quartered (see photo above))
3 cups dry white wine
1 bulb of garlic (cloves lightly crushed with the back of a knife)
1 large sprig rosemary (leaves torn off the branch)
a small handful of fresh thyme sprigs (roughly 6-7)
2 fresh bay leaves (optional)
Kosher salt and pepper
1/4 cup blended olive oil (or neutral vegetable oil)
3 cups mixed vegetables (diced 1/4 inch (I used a mix of carrots, potatoes, onion, celery and fennel))
1 large tomato (Bottom scored, blanched in boiling water for a few seconds, then cooled, seeded and chopped. )
3 qts chicken stock (preferably homemade)
4 ounces smoked pork belly or slab bacon (diced 1/4 inch)
1/4 cup wild rice flour (for dredging the woodchuck, optional)
1/2 tablespoon garlic (minced)
1/4 cup dry sherry
1/2 cup wood parched / natural wild rice (or 1 cup cooked wild rice)
1 ear of sweet corn
2 tablespoons unsalted butter
Tobasco (to taste, optional)
Sliced scallions (1/4 inch, tender white and green parts only, optional)

Steps:

  • The night before hand, trim the groundhog pieces of as much visible fat as possible, then season liberally with salt and pepper, toss with the garlic cl0ves, oil, thyme, bay leaves, and rosemary. Put the seasoned groundhog pieces in a wide dish or casserole and pour over the wine. Allow the woodchuck to sit overnight or at least for 4-5 hours, turn it around in the juices now and then if you have time.
  • Cut the corn from the cob, then cut the cobb into 2 inch slices and reserve both separately.
  • To prepare the stew, render out the fat from the bacon in a wide 10 inch braising pan, remove the bacon and reserve, leave the fat in the pan.
  • Remove the groundhog pieces from their marinade, pat dry and remove any rogue herbs or pieces of garlic. Toss with the wild rice flour, then brown on medium high heat in the bacon fat. Pour off the spent fat from the pan, deglaze the pan with the sherry, reduce by half, then add the stock, corn cob, cover the pan and reduce the heat to a gentle simmer.
  • If you have time, skim the albumen and fat that rise to the surface of the pan occasionally as it makes a cleaner tasting stew. Simmer the groundhog gently for 1.5 hours, or until the meat can be picked from the bones.
  • Meanwhile, cook the wild rice in the chicken stock until just done, then strain out the rice and lay out on a plate or cookie sheet to cool. Reserve the wild rice liquid to add to the stew. It adds really good flavor, and that's why you're cooking the rice in chicken stock in the first place.
  • Remove the woodchuck pieces and cool, then pick the meat from the bones, give it a rough chop, and reserve. You should have about 2.5 cups of meat.
  • Remove the stock from the pan and reserve then strain it. You should have about 1 qts of liquid.
  • Wipe the pan, then melt the butter and add the diced vegetables, bacon and the garlic. Sweat the mixture until it's well cooked, and the vegetables are soft, about 15 minutes, then add the reserved woodchuck liquid, tomato, wild rice liquid and simmer for 15 minutes more.
  • Finally, add the woodchuck meat, corn kernels, and wild rice. Season the stew with salt to taste, then serve immediately with some Tobasco on the side. If not serving, chill immediately, transfer to a labeled, dated container and reserve until needed.

WOODCHUCK AU VIN



Woodchuck au Vin image

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.

Provided by Joyce Wadler

Categories     dinner, project, main course

Time 1h15m

Yield 3 to 6 servings, depending on size of woodchuck

Number Of Ingredients 16

2 to 3 tablespoons olive oil
1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note)
2 shallots, chopped
2 large carrots, cut into 1/2-inch dice
1 clove garlic, minced
1 cup beef stock or water
2 cups dry red wine
3/4 cup plus 2 tablespoons white vermouth
2 teaspoons coarsely ground black pepper
1/4 teaspoon dried thyme
1 fresh or dried bay leaf
2 tablespoons chopped fresh rosemary
1 1/2 cups pitted Cerignola olives, very coarsely chopped
2 to 3 tablespoons flour
Chopped fresh flat-leaf parsley
Salt

Steps:

  • Place a Dutch oven over medium-high heat for 1 minute. Add olive oil. When the oil is hot, add woodchuck meat and sauté 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 sauté 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 tablespoon 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 with salt if needed. If desired, serve over rice or egg noodles, or with boiled potatoes.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 550 milligrams, Sugar 4 grams

WOODCHUCK



Woodchuck image

I have no earthly idea where the name for this came from! This creamy dish, served over Chinese noodles is a taste treat!

Provided by Sharon123

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups milk
1/4 lb butter
6 tablespoons flour
1/2 cup grated cheddar cheese
1 (8 ounce) can chinese noodles
6 hard-boiled eggs, chopped
2 tablespoons chopped pimiento
1 (4 ounce) can mushrooms
1 small green pepper, finely chopped
salt

Steps:

  • Make cheese sauce by combining milk, butter, flour and cheese.
  • Simmer till blended well.
  • Do not boil.
  • Saute mushrooms and green pepper in a small amount of butter.
  • Toss all ingredients together and serve immediatly over warmed Chinese noodles.

Nutrition Facts : Calories 806.9, Fat 57.8, SaturatedFat 25.3, Cholesterol 410.9, Sodium 715, Carbohydrate 50.2, Fiber 3.2, Sugar 2, Protein 24.2

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