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I know I’ve written that I spent much time on my grandmother’s farm. 
She cooked many things but I don’t think she ever or would ever cook groundhog.
As for me, if I ever came across a groundhog, I would probably have wanted to name it and keep it for a pet!

I have to confess that a friend sent me this recipe and dared me to put it on my food blog. Well today being Groundhog Day seemed like a good day to collect on a bet. Now I just ask that little creature to come out of his hole and declare that warm weather is coming soon.


Catch a good size groundhog and butcher it. (gulp) Marinate the GROUNDHOG braise it well, it, simmer in stock, remove meat from the bones, then sauté some chopped vegetables like carrot, onions, garlic, etc., add back the meat and all accumulated cooking liquid, along with some rice, season it up, and voila. Have some good bread around, you’re going to want to wipe the bowl clean.

Prep Time12 hrs

Cook Time30 mins

Servings: 2


  • One roughly 2-3 lb. groundhog skinned, gutted, rinsed and quartered (see photo above)


3 cups dry white wine

1 bulb of garlic cloves lightly crushed with the back of a knife

1 large sprig rosemary leaves torn off the branch

a small handful of fresh thyme sprigs roughly 6-7

Kosher salt and freshly ground pepper

1/4 cup blended olive oil or canola or vegetable oil

For the Groundhog Stew

  • 3 cups mixed vegetables diced ¼ inch (I used a mix of carrots, potatoes, onion, celery, garlic, parsnips)
  • 1 large tomato, blanched, peeled, cooled, seeded and chopped. 
  • 3-4 quarts chicken stock – store bought or homemade
    • ounces smoked pork belly or slab bacon diced ¼ inch

                   1/4 cup flour for dredging the woodchuck, optional

1/2 tablespoon garlic minced

1/4 cup dry sherry or vermouth or white wine

1/2 cup white rice or 1 cup cooked wild rice

1 can drained of sweet corn kernels

2 tablespoons unsalted butter

Tabasco or your favorite hot sauce to taste, optional

Sliced scallions ¼ inch, tender white and green parts only, optional



  1. The night before, trim the groundhog pieces of as much fat as possible, then season liberally with salt and pepper, toss with the garlic cloves, oil, thyme, and rosemary. Put the seasoned meat pieces in a wide dish or casserole and pour over the wine. Allow it to sit overnight or at least for 4-5 hours, basting it occasionally.
  2. Open the can of corn and add with juice to the mixture.
  3. To prepare the stew, render the fat from the bacon in a large pan, remove the bacon and reserve, leave the fat in the pan.

Browning and Making the Stew

  1. Remove the groundhog pieces from the marinade, pat dry and remove all herbs or pieces of garlic. Toss with the flour, then brown on medium high heat in the bacon fat. Pour off the spent fat from the pan, deglaze the pan with the sherry or liquid of your choice, reduce by half, then add the stock, cover the pan and reduce the heat to a gentle simmer.
  2. Skim off the fat occasionally that rises to the top. Simmer the groundhog gently for 1.5 hours, or until the meat can be picked from the bones.
  3. Meanwhile, cook the rice in the chicken stock until just done, then strain out the rice and lay out on a plate or cookie sheet to cool. Reserve the rice liquid to add to the stew.
  4. Remove the meat pieces and cool, then pick the meat from the bones, give it a rough chop, and reserve. You should have about 2.5 cups of meat.
  5. Remove the stock from the pan and then strain it. You should have about 1 quart of liquid.
  6. Wipe the pan, then melt the butter and add the diced vegetables, bacon and the garlic. Cook until the vegetables are soft, about 15 minutes, then add the reserved stew liquid, tomato, rice liquid and simmer for 15 minutes more.

Finally, add the groundhog meat, and rice. Season the stew with salt to taste, then serve immediately with some of your favorite hot sauce on the side. If not serving, chill immediately.




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