Instructions: Marinate the woodchuck in equal amounts of water and vinegar to cover, with the chopped onion and garlic salt, for 12 to 15 hours. Drain and reserve marinade. Dry meat. Dredge with seasoned flour and lightly brown in drippings in a heavy skillet. Parboil in marinade for 20 minutes; drain again. Cover meat with boiling broth or stock; add celery, onion rings, and cloves. Cover and simmer until tender, about 2 hours. Color with Kitchen Bouquet, and thicken with remaining seasoned flour.

This recipe yields 6 to 8 servings.

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