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nafex - Re: [NAFEX] Re: Groundhawgs

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  • From: "Bill Russell" <shaman@pennswoods.net>
  • To: "longdistshtr" <longdistshtr@shtc.net>, "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Cc:
  • Subject: Re: [NAFEX] Re: Groundhawgs
  • Date: Thu, 5 Feb 2004 20:16:54 -0800

Yum...

Joy of Cooking gives directions for removing scent glands that can sometimes
taint the meat if not removed.

Bill


----- Original Message -----
From: "longdistshtr" <longdistshtr@shtc.net>
To: "NAFEX" <nafex@lists.ibiblio.org>
Sent: Thursday, February 05, 2004 1:34 PM
Subject: [NAFEX] Re: Groundhawgs


> Eat them dudes! Young ones are best. Especially if they have fed on your
> veggies.
>
> 1 woodchuck, skinned and cleaned
> 1/4 cup onion
> 1/4 cup green pepper
> 1/2 tbsp minced parsley
> 1 tbsp. salt
> 1/8 tsp. pepper
> 4 1/2 tbsp. flour
> 3 cups broth
>
> Biscuits:
> 1 cup flour
> 2 tbsp. baking powder
> 1/4 tsp. salt
> 2 tbsp. bacon grease or vegetable shortening
> 1/4 cup milk
>
> Cut woodchuck into 2 or 3 pieces. Parboil for 1 hour. Remove meat from
bones
> in large pieces. Add onion, green pepper, parsley, salt, pepper,and flour
to
> the broth and srit until it thickens. If the broth does not measure 3
cups,
> add water. Add the meat to the broth mixture and stirthoroughly. Pour into
> baking dish.
>
> For biscuits: sift flour, baking powder, and salt together. Cut
> in the fat and add the liquid. Stir until the dry ingredients are moist.
> Roll only enough to make it fit the dish. Place dough on top of meat, put
in
> a hot oven (400 degrees F.) and bake 30 to 40 minutes or until dough is
> browned.
> Serves 6-8. (or 2 Cajuns)
> Doc Lisenby
> Zone 7/8
>
>
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