-2 tbs Flour, pinch of salt, pinch of brown sugar and pinch of paprika
-One green pepper
-One red pepper
-One large sweet onion
-One jalapeno or habenero(if you're feeling adventurous)
-3 tbs white pepper
-1 12 oz can of dark beer(Guiness works, I hate the taste of it when drinking, but in stews it can't be beaten)
-1/4 cup of your favourite bbq sauce(I use wegmans kansas style- dark, sweet and thick)
Dredge the woodchuck in beer and bbq sauce, and then dredge it in the flour mixture up top. toss in the bottom of your pot with a pat of butter to fry. Once it browns mostly, toss in your onion, let sit for a few minutes until your onions sweat. Toss in the rest of your vegetables and spices, then pour in your beer + bbq dredge, and whats left in your flour mixture. Let bubble for a bit until your beer has settled into a rather thick sauce. Pull out and eat with hot bread and butter and a cold one.
Braised Groundhog Recipe
borrowed and printed from the Food Republic web site
- Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry. Season with 1 tablespoon Kosher salt and 1 teaspoon pepper.
- Heat the oil in a large heavy skillet, then brown the meat, in batches. This will take about 5 minutes per batch. Transfer the meat to a medium heavy pot. Reserve the skillet.
- Add the broth to the pot.
- Pour off any fat from skillet, then add the onions, garlic, thyme, and 3 tablespoons butter and cook over medium heat, stirring and scraping up any brown bits, until onions are softened. This will take about 5 minutes.
- Add the wine and boil until the liquid is reduced by half. This will take about 8 minutes.
- Pour the mixture over the groundhog. Cover the pot and bring to a gentle simmer over medium heat. Braise the groundhog until it is very tender. This will take 1 1/2 to 2 hours.
- Transfer the groundhog to a serving dish and keep warm.
- Bring the liquid in the pot to a boil and reduce it to about 3 cups. This will take about 10 minutes. Whisk in the mustards. Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling the pot until incorporated. Season sauce with salt and pepper and pour over the groundhog.