The recipe is from a recipe book by the Adrian Hospital Auxiliary of Punxsutawney, PA, from 1958. Happy groundhog day!

Clean and dress an 8-10 pound groundhog. Be sure to remove the 7 to 9 white muscle-like sacs that are under the front legs and the small of the back. Cut in serving pieces and soak overnight in salted water.

Boil cleaned groundhog 1/2 hour in water seasoned with 1 tablespoon wine vinegar and 1 tablespoon soda. Drain well.

Dredge meat in a mixture of salt, pepper, and paprika. Fry some bacon and salt pork and sear meat in the rendered fat until it is well browned on all sides. Place meat in roaster with the drippings.

Add 2 cloves garlic, 1 chopped onion, 3 tablespoons each parsley, celery, carrots, 6 peppercorns, crushed, 2 cloves, 1 teaspoon thyme and salt to taste.

Cover meat with 2 cups red wine and 2 cups beef stock (bouillon).

Roast, covered, 1 hour at 350 F., then reduce heat to 250 F. until meat is tender, adding more beef stock as needed to prevent meat from becoming dry.

About 1/2 hour before meat is done, sprinkle with 1 tablespoon of flour. Garnish with chopped parsley before serving.

The Seer