Roast Raccoon with Stuffing

Name: Roast Raccoon with Stuffing
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
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

By Teresa Malkemus
@Cake_Nonny

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

Rating:

★★★★★ 1 vote5

Comments:

27 Comments

Serves:

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
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How to Make Roast Raccoon with Stuffing

Step-by-Step

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