Eating groundhog

When I started trapping groundhog, many people joked about groundhog stew and all.

I haven't done but I am curious.
For those more adventurous than me, let me know how it goes:

STEW
1 woodchuck
2 onions, sliced
1/2 cup celery, sliced
Flour
Vinegar and water
Salt and pepper
Cloves

Clean woodchuck; remove glands; cut into serving pieces. Soak overnight in a solution of equal parts of water and vinegar with addition of one sliced onion and a little salt. Drain, wash, and wipe. Parboil 20 minutes, drain, and cover with fresh boiling water. Add one sliced onion, celery, a few cloves, and salt and pepper to taste. Cook until tender; thicken gravy with flour.

PIE

• 1 groundhog skinned and cleaned
• 1/4 cup onion
• 1/4 cup green pepper
• 1/2 tablespoon minced parsley
• 1 tablespoon salt
• 1/8 teaspoon pepper
• 4 1/2 tablespoon flour
• 3 cups broth
• 
  
• Biscuits:
• 1 cup flour
• 2 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoon fat
• 1/4 cup milk

Cut groundhog into 2 or 3 pieces.

Parboil for 1 hour.

Remove meat from bones in large pieces. Add onion, green pepper, parsley, salt, pepper, and flour to the broth and srit until it thickens.

If the broth does not measure 3 cups, add water.

Add the meat to the broth mixture and stir thoroughly.

Pour into baking dish.

For biscuits:

sift flour, baking powder, and salt together. Cut in the fat and add the liquid.

Stir until the dry ingredients are moist.

Roll only enough to make it fit the dish.

Place dough on top of meat, put in a hot oven (400 degrees F.) and bake 30 to 40 minutes or until dough is browned.