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Dutch Oven Rockchuck Southern Burgoo

Rockchuck is a cousin to the woodchuck/groundhog and all belong to the marmot family.

Courses: Soup
Serves: 8 people

Recipe Ingredients

3 tablespoons 45mlBacon fat
1   Rockchuck - cut up
1   Chicken - cut up (medium)
2   Water
2 teaspoons 10mlSalt
2 cups 125g / 4.4ozOnion - chopped
1   Garlic clove - chopped
1 cup 146g / 5.1ozDiced potatoes
5   Celery stalks - diced
3   Carrots - diced
1   Green pepper - chopped
3/4 cup 120g / 4.2ozDried butter beans
2   Stewed tomatoes
1   Tomato sauce
1   Cooked corn - (to 2 cans)
1   Okra
1/4 teaspoon 1.3mlGround red pepper
1 tablespoon 15mlBrown sugar
1   Bay leaf
1/4 cup 49g / 1.7ozMargarine or butter - melted
1/2 cup 31g / 1.1ozFlour
  Fresh or dried parsley
  Freshly-ground black pepper - to taste

Recipe Instructions

Place rockchuck pieces in Dutch oven with 2 tablespoons bacon fat. Brown well. Add water, chicken and salt. Cover and cook over low heat until meat is tender, about 1 to 1 1/2 hours.

Remove meat to cool, then take away bones and skin. Skim the broth. Cut meat up into smaller pieces and return to broth.

In a skillet, cook onions in 1 tablespoon bacon fat until clear and soft. Add onions to broth, along with garlic, potatoes, celery, carrots, green peppers, butter beans, tomatoes, tomato sauce, red pepper, black pepper, brown sugar, and bay leaf. Cook slowly for about 2 hours.

Add canned corn and okra; cook 15 minutes longer. Blend melted butter with flour; stir into Burgoo until thickened. Season further to taste and garnish with parsley.

This recipe yields 8 servings.

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