GROUNDHOG

(From the Great Groundhog Day Book, History and Catalog---Courtesy of Br'er Groundhog and "Cooking with the Groundhog." The world's most famous cookbook compiled by The Adrian Hospital Auxiliary.)

Clean and dress an 8-10 pound groundhog. Be sure to remove the 7 to 9 white muscle-like sacs that are under the front legs and the small of the back. Cut in serving pieces and soak overnight in salted water. Boil the cleaned groundhog 1/2 hour in water seasoned with 1 tablespoon wine vinegar and 1 tablespoon soda. Drain well. Dredge meat in mixture of salt, pepper and paprika. Fry out some bacon and salt pork and sear meat in the rendered fat until it is well browned on all sides. Place meat in roaster with the drippings. Add 2 cloves garlic, 1 chopped onion, 3 tablespoons each chopped parsley,celery,and carrots, 6 peppercorns, crushed, 2 cloves, 1 teaspoon thyme and salt to taste. Cover meat with 2 cups red wine and 2 cups beef stock (bouillon). Roast, covered, 1 hour at 350 degrees F., then reduce heat to 250 degrees F.until meat is tender, adding more beef stock as needed to prevent meat from becoming dry. About 1/2 hour before meat is done, sprinkle with 1 tablespoon of flour. Garnish with chopped parsley before serving.