Wiarton stew

[bigugli]

1 woodchuck ( should be aged a few days first in the cooler)

2 onions, sliced

1/2 cup celery, sliced

Flour

Vinegar and water

Salt and pepper

1/2 tsp worcestershire

1 clove garlic

 

Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.

You get a tasty solution to the Groundhog day fuss.

Edited February 2, 2012 by bigugli

[Rod Caster]

Ugh, boiled woodchuck. Is that where the term up-chuck comes from?

[bassman87]

ahhh the good ol land-beaver stew