Baked Raccoon


INGREDIENTS:

: 1 small coon or hindquarter  and loin of larger young coon 2 to 2 ½ lbs
: 3 – 4 cups of water
: 1 tbsp. salt
: 1/3 tsp. black pepper
: sugar
: 1 onion
: 3 stalks of celery
: 3 carrots, diced
: 2 cloves garlic
: 1 clove
: 1 tsp. sage
: ¼ cup vinegar
: 1 tsp. dark brown sugar

PREPARATION:

1. Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as
   Not to leave any clinging hair. Remove scent glands and kernels under legs.
2. Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours. Trim off all
   But a thin layer of fat and any discolored spots. Wash well in lukewarm water.
3. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife.
   Put into 6 qt. kettle, add water to cover, then vegetables, salt, sugar, seasonings, garlic and pepper.
   Heat to boiling; reduce heat to simmering, cover and cook until tender (1 – 2 hours depending
   On age of animal).
4. Puree vegetables in a blender to thicken sauce.
5. Bake sweet potatoes or winter squash to go with the dish. A tart vegetable such as sweet – sour 
   Red cabbage, or pickled beets are a good accompaniment.



Stuffed Raccoon

INGREDIENTS:

: 1 raccoon
: 1 qt. cold water
: 1/8 cup salt
: 5 beef bouillon cubes
: 2 bay leaves
: 3 celery stalks (chopped)
: 1 bag packaged stuffing





PREPARATION:

1. Preheat oven to 350 degrees F.
2. Soak raccoon in cold salt water for 10 hours.
3. Rinse meat in cold water and refrigerate 2-4 hours.
4. Prepare stuffing according to package directions and mix with onions and chopped celery.
5. Place stuffed raccoon in roasting pan; add water, bouillon cubes, bay leaves.
6. After 2 hours, turn meat. Reduce heat to 300 degrees F. Cook for 1 hour. Test roast, if
  Not done, reduce heat and cook until done.



Roast Raccoon with Stuffing

INGREDIENTS:

: 5-7 lb raccoon, dressed, not cut up
: ½ lb. sausage meat
: 3 tbsp. butter
: 1 onion, chopped
: 1 cup chopped celery
: 2 tsp. salt
: ½ tsp. pepper
: ¼ cup cream
: 2 cups corn bread crumbs
: 2 tsp. sage
: 3 tbsp. chopped parsley
: 1 tsp. marjoram
: ½ tsp. mace
: ¼ cup orange juice
: 1 cup red wine


PREPARATION: 

1. In a skillet. Sauté the onion and celery in the butter.
2. Add the sausage meat and cook until brown. Drain off the fat.
3. In a bowl mix the sausage mixture, cream. Corn bread crumbs, sage, parsley, marjoram, mace and 
   Orange juice together thoroughly.
4. Salt and pepper the raccoon inside and out.
5. Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes
   Per pound at 300 degrees.
6. Turn over when half done.
7. Baste frequently with the wine and the pan juices when they cook out.