Roast Raccoon with Stuffing
1 photo of Roast Raccoon With Stuffing
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
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3-4(4-6 lb.) raccoons
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5 Tbspsalt
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2 tsppepper
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2 cflour
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1 cshortening
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8 mediumonions, peeled
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12 smallbay leaves
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STUFFING:
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3loaves day-old bread, crumbled
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2 1/2 tspsalt
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1 tsppepper
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2 1/2 tsprubbed sage
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4eggs, beaten
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1 pkginstant onion soup mix
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4celery stalks, chopped
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1/2 cbutter
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4 ccoon broth
How to Make Roast Raccoon with Stuffing
- 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.
