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Title: Baked Young Woodchuck in Sour Cream and Mustard - Llb
Categories: Entree Game Dairy
Yield: 4 Servings
| 6 | lb | Woodchuck; cut into serving pieces |
| Flour | ||
| Salt & freshly ground pepper | ||
| Dijon mustard | ||
| 3 | sl | Bacon |
| 1 | Onion; diced | |
| 1/4 | c | Carrots; thinly sliced |
| 1/2 | c | Mushrooms; sliced |
| 3 | tb | Parsley; chopped |
| 1 | ts | Harvey's sauce or Kitchen Bouquet |
| 1 | c | Sour cream |
| 1/2 | c | Sweet cream |
Note: Recipe can be used for other small critters such as squirrel, rabbit, or muskrat.
Soak the woodchuck pieces in salted water overnight or for several hours, then rinse dry, roll inflour, salt and pepper, and saute in fat until nicely browned.
When cool enough to handle, spread the pieces generously on all sides with Dijon mustard.
Place on strips of bacon in a shallow baking dish.
Saute the onion, carrots, and finally the mushrooms; add the parsley and Harvey's sauce, check for salt and pepper, then, over low heat, stir in the sour cream and the sweet cream, melding the two creams.
Pour over meat pieces and bake in a 350 F degree oven 40 to 50 minutes or until meat is tender (bake rabbit, squirrel, or muskrat 30 to 40 minutes). Check the dish once or twice and if it seems to need moisture add cream.
L. L. Bean Game & Fish Cookbook, Angus Cameron & Judith Jones, 1983. Random House. ISBN 0-394-51191-3. Typos by Jeff Pruett. From: Jeff Pruett Date: 01 Apr 97 National Cooking Echo Ä
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