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Ingredients
2 to 3 tablespoons olive oil
1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note)
2 shallots, chopped
2 large carrots, cut into ½-inch dice
1 clove garlic, minced
1 cup beef stock or water
2 cups dry red wine
¾ cup plus 2 tablespoons white vermouth
2 teaspoons coarsely ground black pepper
¼ teaspoon dried thyme
1 fresh or dried bay leaf
2 tablespoons chopped fresh rosemary
1 ½ cups pitted Cerignola olives, very coarsely chopped
2 to 3 tablespoons flour
Chopped fresh flat-leaf parsley
Salt
Nutritional analysis per serving (3 to 6 servings, depending on size of woodchuck)
15 grams carbs; 229 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 561 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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 ¾ 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.
- Step 3
Add olives and remaining 1 tablespoon rosemary. Cover and simmer, stirring occasionally, until meat is tender, about 45 minutes.
- Step 4
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.
A woodchuck has small scent glands under the forearms and in the small of the back that must be removed. The insulating fat under the skin should also be removed. A dressed woodchuck does not require soaking, though many people recommend soaking overnight in salted water. As with all game, the meat of older animals is tougher and has a stronger, gamier flavor than a young animal. This recipe may also be made with the boned meat of one large or two small rabbits.
Private Notes