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:

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

Directions Step-By-Step

1
Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under the forelegs and each thigh.
2
Cut into pieces. Reserve meaty backs and legs for baking.
3
Cook 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.
4
Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.
5
Heat shortening in heavy skillet. Add meat; brown on all sides.
6
Transfer pieces to roaster; add onion and bay leaves. Cover. Bake in 350° oven for 2 hours until tender.
7
STUFFING:
8
Prepare 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