If he knows what’s good for him, he’ll do the right thing.

This Sunday marks an event I have been eagerly awaiting. And I’m not talking about Super Bowl XLVIII either. Heck I’m barely sure which teams are taking to the gridiron. No I am referring to an event that has much more significance to me this frigid winter than a mere football game.  I’m talking about Groundhog Day people. I’m sure hoping that Punxsutawney Phil doesn’t see his shadow because I’m not sure I can deal with six more weeks of this brutal New York City winter.

The good folks over at Rave Review Original Culinary Spirits™ are offering the little fellah some incentive to do the right thing in the form of a recipe that would make a delicious Super Bowl treat for later that day if the Groundhog sees his shadow and tries to bring us more of this nasty winter. And heck even if he doesn’t see his shadow I’m going to be sure to share this recipe with my pal Baron Ambrosia, who has eaten more than his fair share of small game.

Looks like quite the hearty winter’s stew.

Groundhog Stew (Serves 6)
1 ½ lb. skinless, boneless Groundhog* meat, cut into ¾ inch cubes
1 medium onion, coarsely chopped
½ bag peeled baby carrots
2 celery stalks, thinly sliced
¼ tsp. salt
Black pepper, to taste
1 cup seasoned flour
3 cups water
1 tsp. cornstarch
3 medium potatoes, diced
2 ½ cups Rave Review!™ Original Culinary Hops™
1 package (10 oz.) frozen peas
¼ cup butter
½ cup olive oil

*Can substitute another stew meat

Coat meat with seasoned flour and brown in hot skillet with ¼ cup of olive oil. Remove meat from skillet and set aside. Deglaze skillet with Culinary Hops, while slowly adding remainder of seasoned flour. Stir constantly until lumps dissolve and sauce thickens. Remove and set aside. In a large stock pot, brown onion, carrot, and celery in butter and remaining olive oil. Add salt and pepper when vegetables begin to soften. Add water and bring to a boil. Reduce to simmer and remove vegetables from broth. Skim fat from broth. Measure and, if necessary, add water to make 3 cups liquid. Stir cornstarch into 1 cup of broth and mix back into remaining broth, reserved roux and cooked vegetables. Boil potatoes in saucepan until semi-soft, drain. Add potatoes, frozen peas, and browned meat to stockpot, stir gently to combine and bring to a boil, then reduce to simmer.  Cover and cook for about half an hour or until meat is tender.