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Raccoon, Roasted




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. Racoon is usually parboiled before roasting.


List of Ingredients




1 raccoon
2 T salt
1/2 tsp pepper
1 onion
3 carrots
1 C broth

Recipe



Clean raccoon and remove all fat. Parboil for 1 hour in water to which salt, pepper, onion and carrots have been added.
Place raccoon in roasting pan, add the broth and roast uncovered at 375 degrees F. for 2 hours or until tender.

Serves 8.