STUFFED WOODCHUCK 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)

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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

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