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.

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

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