Braised Groundhog

Directions

1. 1
   Rinse the groundhog pieces, remove any fat, and cut out the glands underneath the front legs and armpits, then pat the meat dry.
2. 2
   Season with 1 tablespoon Kosher salt and 1 teaspoon pepper.
3. 3
   Heat the oil in a large heavy skillet, then brown the meat, in batches.
4. 4
   This will take about 5 minutes per batch.
5. 5
   Transfer the meat to a medium heavy pot.
6. 6
   Reserve the skillet.
7. 7
   Add the broth to the pot.
8. 8
   Pour off any fat from skillet, then add the onions, garlic, thyme, and 3 tablespoons butter and cook over medium heat, stirring and scraping up any brown bits, until onions are softened.
9. 9
   This will take about 5 minutes.
10. 10
    Add the wine and boil until the liquid is reduced by half.
11. 11
    This will take about 8 minutes.
12. 12
    Pour the mixture over the groundhog.
13. 13
    Cover the pot and bring to a gentle simmer over medium heat.
14. 14
    Braise the groundhog until it is very tender.
15. 15
    This will take 1 1/2 to 2 hours.
16. 16
    Transfer the groundhog to a serving dish and keep warm.
17. 17
    Bring the liquid in the pot to a boil and reduce it to about 3 cups.
18. 18
    This will take about 10 minutes.
19. 19
    Whisk in the mustards.
20. 20
    Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling the pot until incorporated.
21. 21
    Season sauce with salt and pepper and pour over the groundhog.