Woodchuck Recipes
WOODCHUCK AU VIN
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.
Provided by Joyce Wadler
Categories dinner, project, main course
Time 1h15m
Yield 3 to 6 servings, depending on size of woodchuck
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 550 milligrams, Sugar 4 grams
WOODCHUCK
I have no earthly idea where the name for this came from! This creamy dish, served over Chinese noodles is a taste treat!
Provided by Sharon123
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make cheese sauce by combining milk, butter, flour and cheese.
- Simmer till blended well.
- Do not boil.
- Saute mushrooms and green pepper in a small amount of butter.
- Toss all ingredients together and serve immediatly over warmed Chinese noodles.
Nutrition Facts : Calories 806.9, Fat 57.8, SaturatedFat 25.3, Cholesterol 410.9, Sodium 715, Carbohydrate 50.2, Fiber 3.2, Sugar 2, Protein 24.2
WOODCHUCKS
This is from my Mom's recipe cards. I have not tried this. Yes the real live, well now dead Woodchuck.
Provided by Creation In Hope
Categories Meat
Time 15m
Yield 1 cooked Chuck
Number Of Ingredients 3
Steps:
- Young ones are best fried or roasted till tender.
- Older ones can be simmered for 2 to 3 hours and used as the base for a stew.
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- Using a shears, cut the wood chuck into 6 pieces, season liberally with salt, pepper and rosemary, then vacuum seal, along with it’s organs and allow to rest overnight, or just put it in a bowl or similar container with a lid.
- The next day, heat some oil in a deep pot that can accommodate the woodchuck, like a dutch oven. Dredge the woodchuck in flour, tap off the excess, brown deeply, working in batches if needed, then add the onion and garlic, more oil if needed, and cook for a minute or two more. Add the tomato paste, stir, and cook a few minutes more until a good fond/glaze has developed on the bottom of the pan. Add the wine, reduce by half, then add the water, cover, put in a 300 degree oven and cook for 1.5 hours, or until the meat moves easily from the bone. Remove the pan from the oven and cool.
- Next, prep the vegetables. Ideally you’ll have a mix of different things from a garden, small carrots, onions, zucchini and their flowers, greens, herbs, etc. The vegetables will be quickly sautéed to finish, but first you want them at a stage of doneness that will make it easy for them to be thrown into a pan together. Some vegetables can be cooked from raw (zucchini) while some need a preliminary blanching to become tender (onions, carrots). Cut your vegetables into bite-sized pieces, blanch individually as needed, then, when they’re all ready, saute them quickly over medium-high heat and season to taste.
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