Groundhog Stew

Ingredients:
1 1/2 lb skinless, boneless groundhog, preferably one named Phil from Punxsutawney cut into ¾ inch cubes
1/2 C onion, coarsely chopped
2 medium carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
1/4 tsp salt
To taste black pepper
1 pinch ground cloves
1 C Big Spring Mill Seasoned Flour
3 C water
1 tsp cornstarch
1 med. potatoes, diced
12 Oz. bottle brown ale
1 package (10 oz) frozen peas
¼ stick
¼ C Butter
¼ C grapeseed Oil
1/4 C olive Oil
Directions:

Beat Phil to death with a blunt object. Coat meat with seasoned flour and brown in hot cast iron skillet with ¼ in. of grapeseed oil while cussing the fact we're going to have another six weeks of winter. Remove meat from skillet and set to the side remembering that this rat is responsible for the next six weeks of winter.. Deglaze skillet with ale, preferably any that he has left over from what I sent, while slowly adding remainder of seasoned flour. Stir constantly until lumps from his beating dissolve and rue thickens, remove and set aside. Brown onion, carrot, and celery in melted butter and olive oil in large stock pot, adding salt, pepper, and cloves when vegetables begin to soften. Add water and heat to boiling; cover and reduce heat to simmer. Remove vegetables from broth. Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid. Mix cornstarch with 1 cup cooled broth by shaking vigorously in a jar with a tight-fitting lid.
Pour into stockpot with remaining broth and add reserved rue and cooked vegetables. Boil potatoes in saucepan until semi-soft, drain water. Add potatoes, peas, and browned meat to stockpot, stir gently to combine and heat to boil, then reduce to simmer, cover, and cook for about 1/2 hour or until meat is tender, hopefully this will last you for six weeks.