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

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Teresa Malkemus

Bloomington, IN

Updated on Jun 11, 2012

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

Rate

prep time

cook time 2 Hr

method Bake

yield 24 serving(s)

Ingredients

3-4 - (4-6 lb.) raccoons
5 tablespoons salt
2 teaspoons pepper
2 cups flour
1 cup shortening
8 medium onions, peeled
12 small bay leaves
STUFFING:
3 - loaves day-old bread, crumbled
2 1/2 teaspoons salt
1 teaspoon pepper
2 1/2 teaspoons rubbed sage
4 - eggs, beaten
1 package instant onion soup mix
4 - celery stalks, chopped
1/2 cup butter
4 cups coon broth

How To Make roast raccoon with stuffing

Step 1

Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under the forelegs and each thigh.

Step 2

Cut into pieces. Reserve meaty backs and legs for baking.
Step 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.
Step 4

Sprinkle back and leg pieces with salt and pepper. Then dredge with flour.
Step 5

Heat shortening in heavy skillet. Add meat; brown on all sides.
Step 6

Transfer pieces to roaster; add onion and bay leaves. Cover. Bake in 350° oven for 2 hours until tender.
Step 7

STUFFING:
Step 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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