| 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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