Bert Christensen's Weird & Different Recipes
Woodchuck
Woodchuck with Biscuits
 1 Woodchuck
1 tb Salt
1/4 c Onions, chopped
1/4 c Green peppers, chopped
1/2 tb Chopped parsley
1/8 ts Pepper
4 1/2 tb Flour
1/2 c Cold water
3 c Broth

------------------------------BISCUIT TOPPING------------------------------
1 c Flour
2 ts Baking powder
1/4 ts Salt
2 tb Chilled fat
1/4 c Milk (approximately)

1. Skin and clean woodchuck and cut into large pieces. Place in a heavy pot, add 1 tablespoon salt and enough water to cover and parboil for 1 hour, or until meat is tender.

2. Strain and save broth.

3. Remove meat from bones in large pieces.

4. Add onion, green pepper, parsley, and pepper to the broth and bring to a boil.

5. Make a paste of the flour and water, then add it to the broth, stirring constantly until thick and smooth.

6. Add the meat to the broth mixture and stir thoroughly.

7. Pour into baking dish.

8. Top with biscuits made as follows:
Sift the flour, baking powder, and salt together. Cut in the fat. Add enough liquid to moisten the ingredients. Roll out quickly and cut into rounds with a cookie cutter.

9. Place the biscuits on top of the meat in the casserole. Bake in a 400 deg. oven for 20-30 minutes until biscuits are browned.

Serves 6

From _Northern Cookbook_ edited by Eleanor A. Ellis. Information Canada, 1973.

Collected by Bert Christensen
Toronto, Ontario