bigugli Posted February 2, 2012 Report Share Posted February 2, 2012 (edited) 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 Link to comment Share on other sites More sharing options...
Rod Caster Posted February 2, 2012 Report Share Posted February 2, 2012 Ugh, boiled woodchuck. Is that where the term up-chuck comes from? Link to comment Share on other sites More sharing options...
bassman87 Posted February 2, 2012 Report Share Posted February 2, 2012 ahhh the good ol land-beaver stew Link to comment Share on other sites More sharing options...
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