Real Recipes From Real Home Cooks ®

roast raccoon with stuffing

(1 rating)
Private Recipe by
Teresa Malkemus
Bloomington, IN

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

(1 rating)
yield 24 serving(s)
cook time 2 Hr
method Bake

Ingredients For roast raccoon with stuffing

  • 3-4
    (4-6 lb.) raccoons
  • 5 Tbsp
  • 2 tsp
  • 2 c
  • 1 c
  • 8 md
    onions, peeled
  • 12 sm
    bay leaves
  • 3
    loaves day-old bread, crumbled
  • 2 1/2 tsp
  • 1 tsp
  • 2 1/2 tsp
    rubbed sage
  • 4
    eggs, beaten
  • 1 pkg
    instant onion soup mix
  • 4
    celery stalks, chopped
  • 1/2 c
  • 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
  • 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.
Comments and reviews are disabled on unpublished recipes.