Groundhog at lavècc
Instructions
The Groundhog, immediately after capture, open and clean inside, hangs in a cool where you leave frollare under your skin for five or six days.
Then, freed of the skin and all the fat, cut it into pieces.
In a soapstone pot (lavècc), pure butter cream and the Groundhog by Brown, if necessary for the amount of meat, several times.
Then with half a cup of vinegar, 1 litre of wine and Valtellina and some water you cover the meat and boil.
Off the heat, add the infused Meanwhile two chopped carrots, ottenutosi a little celery, Sage and a spoonful of pepper.
Also there is cala a handful of wild thyme, wrapped in a piece of canvas or cotton.
You leave so Marmot meat in cast for at least twenty-four hours, taking care to close the lavècc with its lid.
Finally do you cook it slowly for two or three hours, stirring occasionally until cooked.
If the gravy shrinks, add some hot water.
Why cooking is right the meat must not come loose from the bone.
This dish, delicate and flavorful, is now within the reach of only poachers, being forbidden the hunting of marmot.
Ingredients and dosing for 4 persons
- 1 groundhog
- Pure butter cream
- 1/2 cup of strong wine vinegar
- 100 cl of valtellina wine
- Little of celery
- 2 chopped carrots
- Sage
- 1 tablespoon of pepper
- 1 handful of wild thyme