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Find a Business or PersonRACCOON
RACCOON FOR CROCKPOTClean raccoon, quarter, and remove all surface fat. Put pieces into crockpot. Mix all other ingredients and pour over meat pieces. Cover and cook 6 to 8 hours. Remove grease and discard before thickening remaining liquid for gravy. Meat will brown and be tender and delicious. |
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RACCOON IN SOUR CREAM SAUCEPut raccoon in deep pan, cover with water, add onions, seasonings, vinegar. Simmer until meat is tender. Remove meat, keep hot. Strain stock and return to pan. Stir flour well into sour cream; add to simmering stock, add meat; heat through but do not boil. Serve sauce over meat. |
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RACCOON MEAT LOAFClean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings. |
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RACCOON PIECut prepared raccoon in serving pieces. Mix water, vinegar, seasonings, sugar and spices together. Put raccoon pieces in this brine for 8 hours or more. Drain, put in stewing kettle and cover with water. Cook until meat is tender. Add onion, potatoes, and carrots. When all ingredients are tender, remove from broth. Thicken liquid with browned flour and butter and season to taste. Place meat and vegetables in a dish and cover with gravy. Cover the top with your own recipe for baking powder biscuits, with a little extra shortening in dough. Cut vent in dough. Bake at 450 degrees until brown, about 12-15 minutes. Serves 8. |
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RACCOON ROASTWash raccoon thoroughly in lukewarm water inside and out several times. Parboil about 30 minutes with 1 teaspoon baking soda added to water. Drain, season inside and out with salt and pepper. Then stuff raccoon with Dressing. Place in roaster and roast at 375 degrees, basting often. Drain off fat continually, and add water. Roast approximately 1 1/2 hours or until tender and nicely browned. Before serving, rub roasted raccoon with a cloth soaked in vinegar. |
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ROAST RACCOONTrim fat from meat as it has a strong odor. Cut meat into serving portions. Place in kettle; cover with cold water. Add onion, bring to a rolling boil. Drain meat; drop into bag with flour, and small amounts of paprika, curry powder, salt, and pepper. Shake to coat meat. Brown in skillet with shortening. Place in baking dish; cover. Bake at 350 degrees until well done. Bake time is determined by age of raccoon. A young animal is more desirable. |
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SWEET-SOUR RACCOONCut prepared raccoon in serving pieces. Parboil and scrape off all other fat. Place pieces in roasting pan. Add cut up onion, sprinkle with mustard, allspice, salt, and pepper. In separate pan, heat catsup, bouillon cubes, water, gingersnaps, vinegar, and brown sugar. Pour over raccoon pieces and roast covered at 350 degrees until done, about 3 hours. Serves 8. |
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