| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Misc |
6 |
Servings |
INGREDIENTS
|
|
-JUDY G. PJXG05A |
| 1 |
|
Racoon |
| 1 |
bn |
Celery |
| 3 |
cl |
Garlic; chopped |
| 2 |
lg |
Red onions; quartered |
| 1 |
lg |
Apple; quartered |
| 3 |
|
Hot red peppers |
| 1 |
c |
Vinegar |
| 3 |
tb |
Salt |
INSTRUCTIONS
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is
experienced remove the glands as well as the skin. Pull celery apart and
wash. Place all ingredients in pot with enough water to cover raccoon.
Bring to slow boil and cook until tender or until fork goes in easily,
about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut
off front and back legs; cut remainder into four pieces. Place on rack,
brush with your favorite barbeque sauce. Place in 400 deg. oven; turn and
baste frequently with barbecue sauce until a golden brown, 45 minutes to 1
hour. Serves 6.
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