Via the Village Voice villagevoice:

Six more weeks of winter? Screw you, Punxsutawney Phil. Our Lauren Shockey shares her favorite recipe for cooking Groundhog, be they meteorological or not. You’ll need:

1 groundhog, quartered
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
1 cup dry white wine
2 lb tomatoes, chopped, or 1 (28 oz) can whole tomatoes in juice
3 tablespoons chopped brined capers
2 strips fresh orange zest
2 anchovy filets
1 bay leaf
2 tablespoons unsalted butter
Kosher salt and black pepper

Bon appetit!