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  • 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 lbs 3632g / 128oz Woodchuck - cut serving pieces

  2. Water - as needed

  3. Vinegar - as needed

  4. 1 Onion - chopped

  5. 1 teaspoon 5ml Garlic salt

  6. 1/2 cup 31g / 1.1oz Flour - seasoned with

  7. 1/2 teaspoon 2 1/2ml Salt - and 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  8. 3 tablespoons 45ml Bacon drippings

  9. 2 cups 474ml Boiling broth or stock

  10. 1 cup 110g / 3.9oz Chopped celery

  11. 1 Onion - cut into rings

  12. 3 Whole cloves

  13. 1 teaspoon 5ml Kitchen Bouquet

Instructions Jump to Ingredients ↑

  1. Marinate the woodchuck in equal amounts of water and vinegar to cover, with the chopped onion and garlic salt, for 12 to 15 hours. Drain and reserve marinade. Dry meat. Dredge with seasoned flour and lightly brown in drippings in a heavy skillet. Parboil in marinade for 20 minutes; drain again. Cover meat with boiling broth or stock; add celery, onion rings, and cloves. Cover and simmer until tender, about 2 hours. Color with Kitchen Bouquet, and thicken with remaining seasoned flour.

  2. This recipe yields 6 to 8 servings.

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