My Mom's Barbecued Raccoon

Zelda Hopkins


This is a recipe that I have only eaten twice in my lifetime. Not that it wasn't good but I just couldn't get over it being roadkill to me even though it truly was not hit and laid by the road. Now I have eaten Squirrel and Rabbit and like them both.I have also eaten goat And cooked those three many times. I hope you enjoy this even though I had a mental problem with it. It is really good.


☆☆☆☆☆ 0 votes

Serves 10 - 12
25 Min
6 Hr
Pressure Cooker/Instant Pot


  • 1 large
  • 1 large
    celery stalk
  • 1 large
  • 3 medium
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    salt and pepper
  • 3 c
    water, or beer
  • 1 bottle
    barbecue sauce of choice

How to Make My Mom's Barbecued Raccoon


  1. My Mother would place this in a pressure cooker but I think a slow cooker would suffice. She would add the celery, Sliced onion, and carrots, Garlic, Salt and pepper, and water or beer. She would pressure cook for 5 hours then remove from cooker and debone all the meat. Then add Barbecue sauce and cook for another hour.

Printable Recipe Card

About My Mom's Barbecued Raccoon

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Heirloom

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