Woodchuck Pot Roast

Woodchuck Pot Roast Recipe:

1. Skin a young woodchuck.
2. Clean the carcass, being careful to remove the little red kernels or glands in the small of the back and in the foreleg near the body.
3. Cut the woodchuck into serving pieces.
4. Soak them for 1 hour in cold water mixed with 1/2 cup vinegar and 1 teaspoon baking soda.
5. Drain and dry the pieces.
6. Sprinkle them with salt and pepper.
7. Roll them in flour.
8. Heat 3 tablespoons fat in a heavy pot with with 1 clove of garlic.
9. Brown the pieces of meat on all sides.
10. Add 1 cup of water.
11. Add a bouquet garni containing 3 sprigs of parsley, 1 spray of celery leaves, 1/2 bay leaf and 1 sprig of fresh thyme, all tied together.
12. Cover the pot lightly.
13. Let the meat simmer for about 2 hours or until its tender, adding a little water as needed.
14. Just before serving, stir in 2 tablespoons butter and 1 teaspoon Worcestershire sauce.

List of ingredients required:

• 1 Young woodchuck.
• Water.
• 1/2 cup vinegar.
• 1 teaspoon baking soda.
• Salt.
• Pepper.
• 3 Tablespoons fat.
• 1 Clove of garlic.
• 3 Sprigs of parsley.
• 1 Spray of celery leaves.
• 1/2 Bay lea.
• 1 Sprig of fresh thyme.
• 2 Tablespoons butter.
• 1 Teaspoon Worcestershire sauce.