In nature, everything’s “game.” And that’s exactly the category under which several groundhog recipes are filed across teh Internets. So, in honor of an early spring in 2011, we bring you wine pairings for groundhog.
Country-Style Groundhog Recipe
“Country-style” indeed. The only things missing from this recipe is the warning to remove the pellets before baking. You only need a few basic ingredients, then you could probably whip this together on your next camping trip:
Ingredients (recipe credit: ifood.tv)
- 7 groundhog
- 1/2 c. flour
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. soda
- 1/4 c. cooking oil
- 1/2 tsp. Sugar
- Dress groundhog as for rabbit, removing the small sacs in the back and under the forearm
- Soak groundhog overnight in salted water to remove wild flavor
- Combine flour, salt, pepper and soda; rub into groundhog pieces
- Brown groundhog in hot oil in skillet; sprinkle with sugar
- Reduce heat; add 112 cup water
- Cover; simmer for about 30 minutes or until tender
- Remove cover; cook for 10 minutes longer
Suggested Wine Pairing: Cabernet Franc
A common match for game meats, a Cabernet Franc (also called Chinon after the region from which it’s grown in the Loire Valley in France) delivers the acidity, fruit, and spice to make this unique food and wine pairing work well. You can also find Cabernet Franc from California, but these wines are typically less acidic with soft fruit flavors such as plum and red berry (which you may find perfectly suits your taste).
Here’s a “Foodie-style” recipe with a different game meat: lamb
Greek Country-Style Lamb
Ingredients (recipe credit: food.com)
- 1 1/2-2 kg boneless leg of lamb, cut into small portions
- 3 medium dried onions, peeled and halved
- 3 shallots, peeled and cut in half
- 2 -3 carrots, peeled and sliced
- 3 potatoes, peeled and cut into medium pieces
- 350 g kefalograviera cheese, cubed (optional)
- 1 lemon, juice of
- 1 cup mavrodaphne wine
- 1 tablespoon dried rosemary
- 1 cup olive oil
- 1/2 tablespoon cumin powder
- black pepper, freshly ground
1. (You will need 12 sheets of greaseproof paper (cut in squares)).
2. Place all the ingredients in a deep dish and refrigerate, covered, for about half an hour.
3. Pre-heat the oven to 200°C.
4. Separate the greaseproof paper into pairs and place the ingredients on six double sheets, making sure a little of each ingredient is included each time. Wrap the paper into packages and tie firmly with kitchen twine.
5. Place in a baking tray and roast for 1.5 hours.
6. When done, open the packages and serve at once.
Suggested Wine Pairing: Bordeaux Blend
A Merlot-dominant red blend with ripe red cherry, blueberry, boysenberry & vanilla cream will do the trick.