Woodchuck Meat Pie
Source of Recipe
Michigan State College Extension Service-1947
Recipe Introduction
The muscle meat of woodchuck is dark and thick. The meat is mild in flavor. If trapped just before winter there will be fat under the skin, remove the excess. Older animals should be parboiled before roasting or frying.
List of Ingredients
1 woodchuck
1/4 C onion
1/4 C green bell pepper
1/2 T minced parsley
1 T salt
1/8 tsp pepper
4 1/2 T flour
3 C broth
Biscuits;
1 C flour
2 tsp baking powder
1/4 tsp salt
2 T fat
1/4 C milk
Recipe
Clean woodchuck and cut into 2-3 large pieces. Parboil for 1 hour.
Remove meat from the bones in large pieces.
Add onion, bell pepper, parsley, salt, pepper and flour to the broth and stir until it thickens.
If the broth does not measure 3 cups, add water.
Add meat to the broth mixture and stir.
Pour into a baking dish.
For biscuits, Sift dry ingredients together. Cut in the fat and add the milk. Stir until the dry ingredients are moist. Roll only enough to make it fit the top of the dish.
Place dough over and bake in a hot oven at 400 degrees F. for 30-40 minutes, or until dough is browned.
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