| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
servings |
INGREDIENTS
| 1 |
|
Raccoon; (4-5 lb.), dressed whole, all fat removed |
| 4 |
lg |
Green apples; quartered |
| 2 |
c |
Beef or chicken stock |
| 4 |
|
Wide strips fat salt pork; cut 1/4 inch thick |
| 4 |
md |
Onions; peeled |
| 2 |
tb |
Instant minced chives |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Instant flour |
|
|
Salt; pepper to taste |
INSTRUCTIONS
Recipes and tips from: cooking wild game by Zack Hanle copyright 1974 ISBN
087140-595-4
TIPS:
#2 Raccoon is good only when caught in cold, freezing weather. To prepare
it for roasting, remove all fat and the scent glands along either side of
the backbone and in the small of the back, as well as under each front leg.
Soak it in cold water for at least 3 hours, drain and parboil in water for
at least 1 hour.
If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs.
salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in
cavity and skewer together or sew up. place breast side down in roasting
pan. Add stock and cover meat with the fat strips. roast slowly in a 325
degree oven until tender (about 2 1/2 hours), basting every 30 min. with
the pan juices. During last hour, place onions in pan and, during last half
hour, remove fat strips. When done, transfer to heated platter and keep
warm. Skim excess fat from pan juices and add chives, parsley, and flour.
Stir over medium heat till thickened and serve on side as gravy.
Serves 6-8
Serve with: baked yams or candied sweet potatoes.
Posted to bbq-digest by DBrophy627@aol.com on Feb 16, 1999, converted by
MM_Buster v2.0l.
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