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1
Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry.
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2
Season with 1 tablespoon Kosher salt and 1 teaspoon pepper.
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3
Heat the oil in a large heavy skillet, then brown the meat, in batches.
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4
This will take about 5 minutes per batch.
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5
Transfer the meat to a medium heavy pot.
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6
Reserve the skillet.
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7
Add the broth to the pot.
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8
Pour off any fat from skillet, then add the onions, garlic, thyme, and 3 tablespoons butter and cook over medium heat, stirring and scraping up any brown bits, until onions are softened.
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9
This will take about 5 minutes.
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10
Add the wine and boil until the liquid is reduced by half.
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11
This will take about 8 minutes.
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12
Pour the mixture over the groundhog.
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13
Cover the pot and bring to a gentle simmer over medium heat.
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14
Braise the groundhog until it is very tender.
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15
This will take 1 1/2 to 2 hours.
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16
Transfer the groundhog to a serving dish and keep warm.
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17
Bring the liquid in the pot to a boil and reduce it to about 3 cups.
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18
This will take about 10 minutes.
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19
Whisk in the mustards.
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20
Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling the pot until incorporated.
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21
Season sauce with salt and pepper and pour over the groundhog.
