Cut groundhog (or 'Coon)
into pieces. Place in a large pot. Cover with water, add 1 tablespoon
salt and bring to a boil. Reduce to hard simmer and simmer for 1 hour.
Remove meat from water.
Place pieces in a large roasting pan (or tear the meat from the bones
and cook just the meat) along with 2 cups of the water in which the beast
was cooked. Cook for 40 minutes.
Add onion, carrot and
potatoes. Season with salt and pepper to taste, cover and bake another
20 minutes or until vegetables are done.
Remove vegetables to
a platter, and leave meat in the pan. There should be some liquid in pan
with meat. If not, add some of the original cooking water to make about
3/4 cup. Bring quickly to a boil on top of the stove, adjust seasonings
and thicken with a little flour dissolved in water. Remove to platter
with vegetables and serve hot.
Serves 4 - 6 people.
to read more about native american cooking