MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Groundhog Stew
Categories: Game, Vegetables, Potqatoes
Yield: 4 servings

1 Woodchuck/groundhog; skinned
- scent glands removed
3 md Carrots
3 Potatoes
1/4 c Butter
1 lg Onion; diced
2 tb A-P flour

Quarter the woodchuck and place the pieces in a large
pot with enough cold water to cover the meat.

Boil it for 10 minutes, then discard the water, refill
the pan, and bring the liquid to a boil again.

Lower the heat and let the contents simmer for about 1
to 1 1/2 hours.

Add the carrots and potatoes and continue cooking the
stew for about another 30 minutes - until the meat is
tender and separates easily from the bone. By this time,
you should be able to pierce the vegetables readily with
a fork.

Now, strain the liquid and put it into a clean pot.

Remove the meat from the bones and cut it, as well as
the potatoes and carrots, into bite-sized pieces.

Melt the butter in a large, heavy skillet, add the diced
onion, and cook it for 5 minutes. Then add the flour and
stir the mixture until it bubbles - put in the reserved
liquid and blend the brew some more until it thickens .
. . and, when that happens, combine the vegetables and
meat, mixing the whole concoction thoroughly.

Bring the stew to a full boil. That’s it! If you like,
you can also add dumpling batter to the broth in
spoonfuls, cover the pot tightly, and cook the tasty
meal for an additional 12 minutes.

RECIPE FROM: https://www.motherearthnews.com

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