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How To Eat Your Weatherman: Groundhog Stew

Even though I grew up in central Pennsylvania and have a spot for Punxsutawney Phil, I still get annoyed that we give credence to meteorological predictions made by buck-toothed rodents.

When I lived in Massachusetts, I used to get downright angry at these woodchuck forecasts, especially when they involved many more days of snow, ice, and freezing rain. (Note: This year for once Phil seems hopeful.) More often than not, these pronouncements of six more weeks of winter become weird self-fulfilling prophecies in which people bleakly resign ourselves to remain in grouchy winter mode even if four out of seven days of the week the sun is shining brightly.

Well, if you're like me (and the Addams family), perhaps you'll get some vindictive pleasure in being able to feast on those who would subdue you. Because as it turns out groundhog can be mighty tasty:

This recipe is adapted from one feature on frugalyankee.com, which also offers some handy skinning and cleaning tips for woodchuck meat.

GROUNDHOG STEW

1 dead goundhog (cleaned with glands removed) 2 large yellow onions, sliced
 1/2 cup chopped celery 1/2 cup chopped carrots 1 cup water 1 cup vinegar Flour, salt, pepper, cloves

Directions

1. Slice groundhog into large chunks. 2. Soak overnight in a solution of 1 cup water with 1 cup vinegar plus with one sliced onion and a sprinkle of salt. 3. Drain, rinse chunks, and wipe dry. 4. Parboil 20 minutes, drain, and cover with fresh boiling water. 5. Add one sliced onion, celery, carrots, a few cloves, and salt and pepper to taste. 6. Cook until tender; thicken gravy with flour.

Six more weeks of winter? Not for you Mr. Groundhog.

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