Monday, February 2, 2009

Happy Groundhog Day.

Uncle Chip would often detail
just how he'd shot it,
while his sister Mary would tell us
how easy it had been to clean.
It tasted a good deal like pot roast,
but pot roast made from a very,
very small cow.


Woroniak Family Groundhog

One Groundhog, cleaned and with scent gland removed, cut into sections.
One white onion, halved.
Three medium carrots, sliced.
Water.
Vegetable oil.
Salt and pepper.


Heat oil in a large skillet, brown ground hog sections.
Transfer to dutch oven.
Reduce heat, add one cup water and simmer till water reduces by 1/2. Repeat.
Add onion, carrots, and more water. Continue to simmer until sauce reduces and carrots are tender.

Salt and pepper to taste.

8 comments:

Stephanie Han Windham said...

delish!

Breadwig said...

No thyme? Remind me to send you my recipe for old fashioned Vermont Squirrel Tarts.

Andy J Smith illustration said...

Brilliant!!!

Adam said...

In real life, Uncle Chip shot it from his car while pulled over on the shoulder of the road.

Vicki said...

Do they really have scent glands? Can't you use that for an au jus, or something?

Adam said...

You know, Vicki, I'm not sure. Our Ukranian factory town generation don't seem to have been the au jus crowd...if you try it before I do, please let me know. : )

Vicki said...

... I don't think I'll be trying it before you do!

tiger said...

I love it! Very creative!That's actually really cool.
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