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Raccoon Meat Loaf




Source of Recipe


Michigan State College Extension Service-1947


Recipe Introduction


Raccoon meat is dark. The fat is strong in both flavor and odor, and most persons prefer to remove it before cooking. Raccoon is usually parboiled before roasting.


List of Ingredients




1 raccoon
1/2 C cracker crumbs
1/2 C ground onion
1 1/3 T salt (1 T plus 1 tsp)
1/2 tsp pepper
2 eggs
1/4 tsp thyme
1 C evaporated milk

Recipe



Clean raccoon and remove the fat. Cut meat off the bones and run through a food grinder.
Add the cracker crumbs, onion, salt, pepper, beaten eggs, the one quarter teaspoon thyme and milk. Mix well. Keep in mind that over mixing meatloaf will result in a tough loaf.
Put into a meatloaf pan, set in a pan of hot water and bake at 350 degrees F. for one and three quarters of an hour.