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RACCOON

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BAKED COON AND SWEET POTATOES

Boil coon for 1 hour to tenderize. Remove, dry and season with salt and pepper. Skin holes, 2 on each side, and fill with garlic cloves. Place chopped vegetables and 1 stick margarine inside cavity. Place in a greased roasting pan and cover with bacon. Pour wine on coon, arrange sweet potatoes around sides and 1 stick margarine to pan. Bake in open pan at 300 degrees, basting often, until tender. Serve with sweet potatoes and boiled rice. Serves 8.

Listing Last Modified: Thu Jun 09 2005

 


Views: 109

BARBECUED RACCOON

Cut prepared raccoon in serving pieces, place in pressure cooker. Cook at 15 pounds pressure 30 minutes. Let pressure go down normally. Place in baking dish, and pour Barbecue Sauce over meat. Bake at 325 degrees for 1 hour.

Listing Last Modified: Thu Jun 09 2005

 


Views: 102

BARBECUED-BAKED RACCOON

Remove every bit of fat from raccoon. Parboil it with 1/4 cup salt and 2 or 3 each: onions, potatoes, small rutabaga. When raccoon is tender, cool, remove meat from bones, and dice. Place in baking pan. Mix together above ingredients. Pour over meat and bake at 300 degrees for 1 1/2 hours, adding tomato juice to moisten as needed during the baking.

Listing Last Modified: Thu Jun 09 2005

 


Views: 96

CORN-FRIED RACCOON

Soak raccoon in milk to cover for 1 hour. Remove. Roll in flour seasoned with salt and pepper. Sprinkle with corn flakes. Fry in hot bacon drippings. For gravy, remove raccoon from pan, drain off most of the fat, stir in flour, brown. Add cold milk, cooking and stirring until heated and thickened. Serves 6.

Listing Last Modified: Thu Jun 09 2005

 


Views: 99

FRICASSEED RACCOON

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.

Listing Last Modified: Thu Jun 09 2005

 


Views: 116

ILLINOIS RACCOON SUPPER

Cut prepared raccoon in serving pieces. Reserve meaty backs and legs for baking. Cook remaining pieces in water to make broth for gravy and dressing. Add small amount of seasonings. Simmer until meat is tender; strain, and use only the broth. Sprinkle back and leg pieces with salt and pepper. Dredge with flour. Heat shortening in heavy skillet. Add meat; brown on all sides. Transfer pieces to roaster; add onions and bay leaves. Cover. Bake at 350 degrees for 2 hours, or until tender. Make gravy by adding flour to drippings in pan. Use raccoon broth for liquid. Serve pieces over dressing. Pass gravy. Serves 24.

Listing Last Modified: Thu Jun 09 2005

 


Views: 101

ONION-BAKED RACCOON

Prepare raccoon and cut in serving pieces. Salt and pepper to taste and brown well in shortening. Place browned pieces in roaster. Add bay leaves and sprinkle dry soup over meat. Add 1 cup water - more may be added during baking. Bake at 325 degrees until tender.

Listing Last Modified: Thu Jun 09 2005

 


Views: 75

RACCOON (COON)

Wash coon well, remove fat and underarm kernel. Parboil approximately 1/2 hour, place coon in roaster pan; cover and cook with favorite Bar-b-q sauce. Let coon cook until tender.

Listing Last Modified: Sat Jun 11 2005

 


Views: 73


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