Today is Groundhog Day! In celebration of this wacky holiday here is an even wackier recipe:
1 1/2 lb skinless, boneless groundhog, cut into ¾ inch cubes
1/2 C onion, coarsely chopped
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1/4 tsp salt
To taste black pepper
1 pinch ground cloves
1 C Big Spring Mill Seasoned Flour
3 C water
1 tsp cornstarch
1 med. potatoes, diced
12 Oz. bottle brown ale
1 package (10 oz) frozen peas
¼ C Butter
¼ C grapeseed Oil
1/4 C olive Oil
Coat meat with seasoned flour and brown in hot cast iron skillet with ¼ in. of grapeseed oil. Remove meat from skillet and set to the side. Deglaze skillet with ale, while slowly adding remainder of seasoned flour. Stir constantly until lumps dissolve and rue thickens, remove and set aside. Brown onion, carrot, and celery in melted butter and olive oil in large stock pot, adding salt, pepper, and cloves when vegetables begin to soften. Add water and heat to boiling; cover and reduce heat to simmer. Remove vegetables from broth. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
Pour into stockpot with remaining broth and add reserved rue and cooked vegetables. Boil potatoes in saucepan until semi-soft, drain water. Add potatoes, peas, and browned meat to stockpot, stir gently to combine and heat to boil, then reduce to simmer, cover, and cook for about 1/2 hour or until meat is tender.
Yield: 6 servings–Serving size: 1-1/4 cup stew
Note: If no road-kill is readily available, or to satisfy the less adventurous eater, an equivalent amount of your favorite meat (beef, pork, chicken, wild game, or any combination thereof) may be substituted for the groundhog. When I am serving a large group, I double the ingredients, using an equal amount of beef and pork for a rich and hearty stew. While any seasoned flour may be used, the “Big Spring Mill” brand seems to work best for me.