| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Game | 4 | Servings | |
INGREDIENTS
| 1 | c | White wine |
| 1 | c | Water |
| 1 | ts | Ground pepper; more to taste |
| 1 | ts | Italian seasoning; more to taste |
| 1 | lg | Onion; thickly sliced |
| 6 | Cloves garlic; sliced |
INSTRUCTIONS
Date: Mon, 29 Apr 96 11:59:09 PST From: "Chuck Beekman" Quarter Raccoon. Marinate in Teriyaki for at least 24 hours turning and poking with a fork whenever you go into the refrigerator for a beer. Pour wine and water in pot, layer meat and seasonings and garlic, put onions on top and cook under pressure for 20-30 minutes - time will vary depending on pressure and thickness of meat. Empty contents of pressure cooker in trash, eat the pressure cooker - no seriously. If not quite fork tender when removed, shake and bake until fork tender, Or pan fry like chicken until fork tender. This works great for squirrel, my son's (8 & 11) said it tasted like beef, which is their second favorite meat after venison. I would try it for Raccoon in a heartbeat. PS - Add hot peppers where you think appropriate, or serve with a chipotle dipping sauce. CHILE-HEADS DIGEST V2 #308 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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