O.K. You asked for it. And yes, obviously, the same wine used for cooking would also be a good choice to drink with the meal. After soaking as previously described drain and pat dry. Sear meat in a little oil in hot pan. Remove. Saute a mirepoix of carrot, onion, celery. Return meat to pan. Add a good splash of wine meat is not immersed in liquid. Simmer in tightly closed pan for about 60 to 90 minutes (depends on age of woodchuck). Add olives, and fennel which has been lightly browned. Tuck fennel pieces around meat. Again cover pan and simmer for about 30 minutes. Serve with broad noodles. Or mashed potatoes would also be good. Same recipe good for raccoon. _______________________________________________ pbs mailing list pbs@lists.pacificbulbsociety.net http://lists.pacificbulbsociety.net/cgi-bin/…