Woodchuck Stew

1 small woodchuck 1 large carrot
Norwalk Reflector Staff
Jul 24, 2010

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.