Groundhog Stew. This recipe is best on a sunny day in early February.
Dice 1 pound of bacon and heat in the bottom of a 12 quart Dutch
Oven, or large crock pot for you
city folk, while preparing the ingredients, you want the bacon cooked but not crispy.
Cut freshly killed groundhog into pieces about 3/4" square.
Stir the bacon and layer sliced onion, cubed potatoes, and diced carrots, in bottom of the 12 quart Dutch Oven, or large crock pot if you are city folk.
Add the groundhog meat.
Add salt, fresh ground pepper, garlic, basil, rosemary, bay leaves, thyme, and crushed red peppers.
Add 1 cup
water, or red wine if you are city folk.
Place the lid on the Dutch Oven and maintain 11 coals on the bottom and 17 coals on the top for 8 hours, or press ON for you city folk.
Thicken gravy as desired.
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