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Woodchuck Pot Roast

2K views 1 reply 2 participants last post by  kutaho 
#1 ·
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.
 
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