Woodchuck au Vin Recipe

Name: Woodchuck au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 tablespoons olive oil; 1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note); 2 shallots, chopped; 2 large carrots, cut into 1/2-inch dice; 1 clove garlic, minced; 1 cup beef stock or water; 2 cups dry red wine; 3/4 cup plus 2 tablespoons white vermouth; 2 teaspoons coarsely ground black pepper; 1/4 teaspoon dried thyme; 1 fresh or dried bay leaf; 2 tablespoons chopped fresh rosemary; 1 1/2 cups pitted Cerignola olives, very coarsely chopped; 2 to 3 tablespoons flour; Chopped fresh flat-leaf parsley; Salt

Servings: persons

2 to 3 tablespoons olive oil
1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note)
2 shallots, chopped
2 large carrots, cut into 1/2-inch dice
1 clove garlic, minced
1 cup beef stock or water
2 cups dry red wine
3/4 cup plus 2 tablespoons white vermouth
2 teaspoons coarsely ground black pepper
1/4 teaspoon dried thyme
1 fresh or dried bay leaf
2 tablespoons chopped fresh rosemary
1 1/2 cups pitted Cerignola olives, very coarsely chopped
2 to 3 tablespoons flour
Chopped fresh flat-leaf parsley
Salt

1
Place a Dutch oven over medium-high heat for 1 minute.
2
Add olive oil.
3
When the oil is hot, add woodchuck meat and saute until lightly browned on all sides.
4
Transfer to a plate and set aside.
5
Add shallots and carrots to pan and saute until lightly browned.
6
Add garlic and saute for 1 minute.
7
Add stock or water, red wine and 3/4 cup of vermouth.
8
Stir with a wooden spoon, scraping bottom of the pan.
9
Return meat to pan, and add pepper, thyme, bay leaf, and 1 tablespoon of the rosemary.
10
Cover, reduce heat to low, and simmer for 20 minutes.
11
Add olives and remaining 1 tablespoon rosemary.
12
Cover and simmer, stirring occasionally, until meat is tender, about 45 minutes.
13
Discard bay leaf.
14
Raise heat and boil uncovered until liquid is slightly reduced.
15
In a small bowl, mix remaining 2 tablespoons vermouth with enough flour to make a soupy paste.
16
Thicken sauce to taste by adding paste a tablespoon at a time, simmering for a minute after each addition; all of the paste may not be needed.
17
Stir in parsley, and season with salt if needed.
18
If desired, serve over rice or egg noodles, or with boiled potatoes.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 to 3 tablespoons olive oil, 1 woodchuck, dressed and cleaned of scent glands, boned and cut into strips or bite-size chunks (see note), 2 shallots, chopped, 2 large carrots, cut into 1/2-inch dice, and more.

Yes, Woodchuck au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Woodchuck au Vin

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