GROUNDHOG GOPHER RECIPES

Name: Groundhog Stew, with Bacon and Natural Wild Rice
Prep time: 12 h
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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)

A GROUNDHOG STEW - FORAGER CHEF

A Groundhog Stew - Forager Chef 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

Prep Time 720 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 20

Ingredients

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:

Marinating
Browning and Building the Stew

GOPHER STEW | JUST A PINCH RECIPES

GOPHER STEW | Just A Pinch Recipes image

This is a actual recipe I haven't made it, but seams good for the Garden season. Everybody has Gophers in the garden one way to control the gophers.

Provided by Eddie Jordan @EDWARDCARL

Categories Other Soups

Prep Time 1 hours

Cook Time 3 hours

Number Of Ingredients 11

Ingredients

5 stalk(s) celery
- salt and pepper to taste
3 large potatoes cubed
10 cup(s) water
3-16 ounce(s) can tomatoes with juice
1 - bell pepper diced
1/4 pound(s) saly pork
3 medium spanish onions
5 tablespoon(s) all purpose flour bowned
2 - whole jalapeno peppers
6 pound(s) gopher meat

Steps:

Carefully clean the gopher wash and drain.
Fry down the salt pork in a big pot add gopher meat and brown.
Take out the meat and drain on paper towels. Add onion, celery , and bell pepper to salt pork grease and saute until tender
Add tomatoes and a bit of water if needed and cook down to a pulp,On low heat 2 hours.
Add gopher meat 19 cups water and the 2 whole jalapeno peppers salt and pepper to taste
Cook another 1 1/2 hour or until the meat is tender.
Add potatoes the last 1/2 hour of cooking. Mix browned flour with water into a glass jar and shake vigorously. Bring stew back to a boil and thicken with flour mixture.
Serve over beans or rice
TIP: To brown flour add the 5 tablespoons to a iron skillet and stir until browned.

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