Text 35342, 92 rader
Skriven 2013-03-27 05:49:20 av Dave Drum (1:18/200.0)
  Kommentar till text 35318 av Nancy Backus (65503.cooking)
Ärende: Punx Phil
=================
-=> Nancy Backus wrote to DAVE DRUM <=-

 NB> Like that would help anything... ;)   Does he really think it's the
 NB> same groundhog, year after year...??   (G)

Probably not for more than 5 years. And then only in a protected environment.
The whistle-pig has a number of natural predators -- hawks, owls, foxes,
bobcats, coyotes, dogs, weasels, and humans (especially farmers).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Woodchuck au Vin
 Categories: Game, Wine, Vegetables, Herbs
      Yield: 5 Servings
 
      2 tb (to 3 tb) olive oil
      1    Woodchuck; dressed, cleaned
           - of scent glands, boned
           - and cut into strips or
           - bite-size chunks *
      2    Shallots; chopped
      2 lg Carrots; in 1/2" dice
      1 cl Garlic; minced
      1 c  Beef stock or water
      2 c  Dry red wine
    3/4 c  + 2 tb white vermouth
      2 ts Coarse ground black pepper
    1/4 ts Dried thyme
      1    Bay leaf
      2 tb Chopped fresh rosemary
  1 1/2 c  Pitted Cerignola olives;
           - very coarsely chopped
      2 tb (to 3 tb) flour
           Chopped fresh flat-leaf
           - parsley
           Salt
 
  The gardener who created this dish notes that the herbs and
  vegetables in this recipe are available fresh from the
  garden because they have not been eaten by the dish’s main
  ingredient.
  
  Place a Dutch oven over medium-high heat for 1 minute. Add
  olive oil. When the oil is hot, add woodchuck meat and sauté
  until lightly browned on all sides. Transfer to a plate and
  set aside.
  
  Add shallots and carrots to pan and sauté until lightly
  browned. Add garlic and sauté for 1 minute. Add stock or
  water, red wine and 3/4 cup of vermouth. Stir with a wooden
  spoon, scraping bottom of the pan. Return meat to pan, and
  add pepper, thyme, bay leaf, and 1 tablespoon of the
  rosemary. Cover, reduce heat to low, and simmer for 20
  minutes.
  
  Add olives and remaining 1 tablespoon rosemary. Cover and
  simmer, stirring occasionally, until meat is tender, about
  45 minutes.
  
  Discard bay leaf. Raise heat and boil uncovered until liquid
  is slightly reduced. In a small bowl, mix remaining 2
  tablespoons vermouth with enough flour to make a soupy
  paste. Thicken sauce to taste by adding paste a tablespoon
  at a time, simmering for a minute after each addition; all
  of the paste may not be needed. Stir in parsley, and season
  with salt if needed. If desired, serve over rice or egg
  noodles, or with boiled potatoes.
  
  Yield: 3 to 6 servings, depending on size of woodchuck and
  squeamishness of guests.
  
  Note: A woodchuck has small scent glands under the forearms
  and in the small of the back that must be removed. The
  insulating fat under the skin should also be removed. A
  dressed woodchuck does not require soaking, though many
  people recommend soaking overnight in salted water. As with
  all game, the meat of older animals is tougher and has a
  stronger, gamier flavor than a young animal. This recipe may
  also be made with the boned meat of one large or two small
  rabbits.
  
  FROM: Joe McDonald/Corbis
  
  From: http://www.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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