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Woodchuck Stew

Norwalk Reflector Staff • Oct 28, 2015 at 3:51 PM

1 small woodchuck

1 large carrot

1 large potato

1/2 stalk celery

1/2 teaspoon garlic, minced and wet

1/4 cup onion

1/8 teaspoon cloves and paprika

3 tablespoons flour

2 tablespoon water

1 teaspoon salt

1/2 teaspoon pepper Cut the meat into small cubes and brown it. Boil for two to three hours to make the meat tender.

Let it sit in the refrigerator overnight and add water to submerge the meat.

Mix all the ingredients together.

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