Woodchuck Pot Roast

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by 358 winchester, Jan 27, 2009.

  1. 358 winchester

    358 winchester *TFF Admin Staff*

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    Woodchuck Pot Roast

    Skin a young woodchuck and clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in each foreleg near the body. Cut the woodchuck into serving pieces and soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda. Drain and dry the pieces, sprinkle them with salt and pepper, and roll in flour. Heat 3 tablespoons fat in a heavy pot with 1 clove of garlic. Brown the pieces of meat on all sides, add 1 cup water and a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf, and 1 sprig of fresh thyme, all tied together, and cover the pot tightly. Let the meat simmer for about 2 hours, or until tender, adding a little water as needed. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.
  2. kutaho

    kutaho New Member

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    You're my kind of Carnivore.
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