Roast Raccoon with Stuffing
1 photo of Roast Raccoon With Stuffing Recipe
By
Teresa Malkemus
@Cake_Nonny
1
Found this recipe in an old recipe box I got at an auction. Card says,"fixed for community coon suppers".
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
- 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
STUFFING:
How to Make Roast Raccoon with Stuffing
- 1Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under the forelegs and each thigh.
- 2Cut into pieces. Reserve meaty backs and legs for baking.
- 3Cook 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.
- 4Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.
- 5Heat shortening in heavy skillet. Add meat; brown on all sides.
- 6Transfer pieces to roaster; add onion and bay leaves. Cover. Bake in 350° oven for 2 hours until tender.
- 7STUFFING:
- 8Prepare 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.
