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Sunday, 1 February 2015

Well Happy Ground Hog Day....hope you Catch One.

Serving: 6 servings (unless my brother there in which case you need another Hog) 

Ingredients

1 (5 to 6 pound) groundhog, cut into 6 serving pieces
2 tablespoons extra-virgin olive oil
1 3/4 cups reduced sodium chicken broth
2 medium onions, chopped
3 cloves garlic, finely chopped
1 teaspoon fresh thyme, chopped
3/4 stick unsalted butter, cut into tablespoon size pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole grain mustard, for seasoning

Directions: 
  1. Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry. Season with 1 tablespoon Kosher salt and 1 teaspoon pepper.
  2. Heat the oil in a large heavy skillet, then brown the meat, in batches. This will take about 5 minutes per batch. Transfer the meat to a medium heavy pot. Reserve the skillet.
  3. Add the broth to the pot.
  4. Pour off any fat from skillet, then add the onions, garlic, thyme, and 3 tablespoons butter and cook over medium heat, stirring and scraping up any brown bits, until onions are softened. This will take about 5 minutes.
  5. Add the wine and boil until the liquid is reduced by half. This will take about 8 minutes.
  6. Pour the mixture over the groundhog. Cover the pot and bring to a gentle simmer over medium heat. Braise the groundhog until it is very tender. This will take 1 1/2 to 2 hours.
  7. Transfer the groundhog to a serving dish and keep warm.
  8. Bring the liquid in the pot to a boil and reduce it to about 3 cups. This will take about 10 minutes. Whisk in the mustards. Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling the pot until incorporated. Season sauce with salt and pepper and pour over the groundhog.
Personally, I just put him on a spit and BBQ slowly. Matter of taste I suppose. I don't need the fancy, dancy spices, couple of squirts of BBQ sauce for me!


And I have a video to skin these you need it, but a good gut-hook on your knife will do just as well.