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

      Title: Woodchuck Au Vin
 Categories: Game, Wine, Vegetables, Herbs
      Yield: 4 Servings

      2 tb Olive oil; up to 3 tb
      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  White vermouth; +2 tb
      2 ts Coarse ground black pepper
    1/4 ts Dried thyme
      1    Bay leaf
      2 tb Fresh rosemary; chopped
  1 1/2 c  Cerignola olives; pitted,
           - very coarsely chopped
      2 tb Flour; up to 3 tb
           Fresh flat-leaf parsley;
           - chopped
           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 saute 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 tb 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 tb 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.

  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.

  Recipe by Joe McDonald/Corbis

  Recipe FROM: http://www.nytimes.com

  Uncle Dirty Dave's Archives

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