roast raccoon with stuffing

Name: Roast Raccoon with Stuffing
Cook time: 2 h
Yield: 24
Cuisine: American
Ingredients: 3-4 - (4-6 lb.) raccoons; 5 tablespoon(s) salt; 2 teaspoon(s) pepper; 2 cup(s) flour; 1 cup(s) shortening; 8 medium onions, peeled; 12 small bay leaves; STUFFING:; 3 - loaves day-old bread, crumbled; 2 1/2 teaspoon(s) salt; 1 teaspoon(s) pepper; 2 1/2 teaspoon(s) rubbed sage; 4 - eggs, beaten; 1 package(s) instant onion soup mix; 4 - celery stalks, chopped; 1/2 cup(s) butter; 4 cup(s) coon broth

(1)

review

Private Recipe by

Teresa Malkemus

@Cake_Nonny

Bloomington, IN

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

(1)

yield 24 serving(s)

cook time 2 Hr

method Bake

Ingredients For roast raccoon with stuffing

3-4

(4-6 lb.) raccoons
5 Tbsp

salt
2 tsp

pepper
2 c

flour
1 c

shortening
8 md

onions, peeled
12 sm

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

How To Make roast raccoon with stuffing

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.
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