Braised Groundhog with Root Vegetables
Braised Groundhog with Root Vegetables is a hearty, rustic dish featuring slow-cooked groundhog meat simmered with a medley of root vegetables like potatoes, carrots, and onions. Originating from North American rural and Appalachian culinary traditions, it reflects a historical reliance on foraged game and seasonal produce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with moderate carbohydrates from the vegetables, providing key nutrients like iron, zinc, and B vitamins. A typical serving contains roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 620 mg |
| Niacin (B3) | 8.5 mg |
| Phosphorus | 310 mg |
| Selenium | 22 mcg |
| Vitamin A | 450 IU |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a traditional 'field-to-table' approach using locally sourced game, while nutritionally, groundhog meat is a lean, wild protein that can be higher in omega-3 fatty acids than conventional meats.
