Roast Raccoon with Stuffing

Teresa Malkemus

By
@Cake_Nonny

Found this recipe in an old recipe box I got at an auction. Card says,"fixed for community coon suppers".


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Rating:
★★★★★ 1 vote
Comments:
Serves:
24
Cook:
2 Hr
Method:
Bake

Ingredients

3-4
(4-6 lb.) raccoons
5 Tbsp
salt
2 tsp
pepper
2 c
flour
1 c
shortening
8 medium
onions, peeled
12 small
bay leaves

STUFFING:

3
loaves day-old bread, crumbled
2 1/2 tsp
salt
1 tsp
pepper
2 1/2 tsp
rubbed sage
4
eggs, beaten
1 pkg
instant onion soup mix
4
celery stalks, chopped
1/2 c
butter
4 c
coon broth

Step-By-Step

1Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under the forelegs and each thigh.

2Cut into pieces. Reserve meaty backs and legs for baking.

3Cook bony pieces in water for broth to make gravy and stuffing (recipe follows). Add a small amount of seasoning. Simmer until meat is tender; strain and use only the broth.

4Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.

5Heat shortening in heavy skillet. Add meat; brown on all sides.

6Transfer pieces to roaster; add onion and bay leaves. Cover. Bake in 350° oven for 2 hours until tender.

7STUFFING:

8Prepare while meat roasts. Mix together day-old bread, salt, pepper, sage, eggs, onion soup mix, celery, butter and coon broth. Bake in shallow pan in 350° oven for 30 minutes.

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Main Ingredient: Wild Game
Regional Style: American