Raccoon: Raccoon Stew
Source of Recipe
Kathryn Smith New Bern, NC
List of Ingredients
A raccoon (cleaned, etc.) cut into pieces; legs, ribs, etc.
potatoes (new red are best)
carrots (cut into quarters/chunks)
onions (whole or chunked, depending on size)
bay leaf garlic clove (sliced)
whole pepper corns (6-10) (or you can cheat and use any of the 'prepared' Beef stew seasoning mixes)
oil
flour
salt/pepper to taste but don't salt the meat until after it has begun to cook water red wine (something you would drink--don't ever use a wine for cooking that isn't good enough for the table)
Recipe
Dredge meat in flour, brown in oil, add veggies, and other ingredients; use enough water/wine to mostly cover meat/veggies; simmer 1-2 hrs until meat falls off bone. serve w/ noffers
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Noffers:
2 cups self-rising flour
1/2 pint whipping cream
1 tablespoon sugar
Mix all ingredients until a stiff dough forms (biscuit consistency), roll 1/2" thick, cut with ice-tea glass or at least a 2 1/2" biscuit cutter. place on ungreased baking sheet in 425 oven for 10-12 minutes until golden on top. These are really biscuits but they're the only kind I can get to come out right... I'll make you a noffer you can't refuse! In the summer time, add 1/2 tsp vanilla flavoring and another tablespoon sugar, roll a bit thinner and cut a little bigger...serve hot with fresh strawberries and whipped cream.
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