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- 1 raccoon, fully dressed with fat trimmed off
- 1 can chicken gumbo soup
- 1 C. water
- 1/2 stick butter
- 1/2 lb. bacon
- salt, pepper, oregano, marjoram
1Lay raccoon on its side in a roasting pan. Add soup and 1 cup of water. Lay 6 to 8 slices of bacon over raccoon. Place a few chunks of butter on raccoon. Sprinkle well with salt, pepper, oregano, and marjoram. Roast covered in a 325-degree oven for 1 hour; baste with juices; increase oven temp to 350 degrees and cook an additional hour. Add water if bottom of pan begins to dry out.