This woodchuck soup comes together with beans, carrots, and onions but you can use any fall garden ingredients
This is a woodchuck, bean, carrot, and onion soup that I put together with some simple fall ingredients. I like using our garden to fill in the soup with the critter that is always trying to steal them; it feels very balanced. Hunting and homesteading go hand in hand, and result in a warm and delicious soup!
Woodchuck SoupJonah Curtis
- 1 adult woodchuck
- 4 cups carrots sliced
- 2 cups dried beans
- 2 red onions
- 2 cloves garlic
- 1 quart venison stock
- 1 quart water
- 12 oz beer any kind
- 2 tbsp apple cider vinegar
- Celery salt
- Chupacabra rub
- Start by soaking beans so they have soaked for 6-8 hours by the time you are ready to add to soup.
- Preheat oven to 300 degrees. Quarter the woodchuck, making sure to remove all scent glands and much of the fat. Place them in an appropriate sized glass baking dish with 6 oz beer and drink the rest.
- Add the apple cider vinegar.
- Cover with foil and bake for 1 1/2 to 2 hours or until fork tender. Check a couple of times to make sure there is still liquid in the pan. Add water if not.
- When finished, pull out the woodchuck and let it cool enough to handle. Debone it and cut it into soup sized chunks and set aside.
- Chop the onions and mince the garlic and put them in your crockpot or soup pot. Add the chopped carrots.
- Add the quart of venison stock and the 6oz of beer and drink the rest of the beer. Add the water.
- For seasonings, I use Chupacabra rub, pepper, and small amounts of celery salt and and sage. I start pretty light and then add to taste to keep from over seasoning.
- Run it in a crockpot on low or a stock pot on the stove on low heat. After a couple hours of cooking, once the flavors have had a time to hug, add the beans. Let it go for another hour or so and it is ready to serve. Chef's Note: Homemade bread or rolls are perfect on the side. Enjoy!