Woodchuck au Vin

Name: Woodchuck au Vin
Total time: 1 h 15 min
Yield: 3 to 6 servings, depending on size of woodchuck
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 1/2-inch dice; 1 clove garlic, minced; 1 cup beef stock or water; 2 cups dry red wine; 3/4 cup plus 2 tablespoons white vermouth; 2 teaspoons coarsely ground black pepper; 1/4 teaspoon dried thyme; 1 fresh or dried bay leaf; 2 tablespoons chopped fresh rosemary; 1 1/2 cups pitted Cerignola olives, very coarsely chopped; 2 to 3 tablespoons flour; Chopped fresh flat-leaf parsley; Salt

By Joyce Wadler

Total Time: 1 hour 15 minutes
Rating: 3(21)
Comments: Read comments

The gardener who created this dish notes that the herbs and vegetables in this recipe are available fresh from the garden because they have not been eaten by the dish's main ingredient.

Featured in: Peter Rabbit Must Die

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Ingredients

Yield:3 to 6 servings, depending on size of woodchuck

2 to 3tablespoons olive oil
1woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note)
2shallots, chopped
2large carrots, cut into ½-inch dice
1clove garlic, minced
1cup beef stock or water
2cups dry red wine
¾cup plus 2 tablespoons white vermouth
2teaspoons coarsely ground black pepper
¼teaspoon dried thyme
1fresh or dried bay leaf
2tablespoons chopped fresh rosemary
1½cups pitted Cerignola olives, very coarsely chopped
2 to 3tablespoons flour
Chopped fresh flat-leaf parsley
Salt

Ingredient Substitution Guide

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.

Tip

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.