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Roast Raccoon with Stuffing

Teresa Malkemus


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


★★★★★ 1 vote

2 Hr


  • 3-4
    (4-6 lb.) raccoons
  • 5 Tbsp
  • 2 tsp
  • 2 c
  • 1 c
  • 8 medium
    onions, peeled
  • 12 small
    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.
  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.

Printable Recipe Card

About Roast Raccoon with Stuffing

Course/Dish: Other Main Dishes Roasts
Main Ingredient: Wild Game
Regional Style: American

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