How to Cook a Raccoon

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By Mari7402
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Cook a Raccoon

Yes, Virginia, people really DO eat raccoon! It's actually quite a popular dish in some places of the country. Hunts are organized using hound dogs for tracking. It can be a right neighborly get-together!

Difficulty: Easy

Instructions

Things You'll Need:

Raccoon
Large pot
Vegetables
Apples
Walnuts

Step 1

Clean and skin your raccoon, removing as much fat as possible. If you have an older raccoon, you may want to soak it for a few hours in a light vinegar-water bath. Place the raccoon in a large pot. Coarsely chop up about 3 onions, 3 carrots, a few stalks of celery with the leaves still attached and about 4-5 cloves of garlic. Be sure to mash your garlic to release the oils. Place 2 teaspoons of mustard seed in a frying pan (no oil) on low heat for a few minutes to release the flavor.
Step 2

Place all of the ingredients into the pot with the raccoon. Add a bay leaf, 1 teaspoon of coarse salt (or to taste) and 6 to 7 black peppercorns. I like to add a few drops of Liquid Smoke, but that's just a taste preference. Add enough water to cover everything. Bring the water to a boil, then turn down low and simmer covered for a few hours until the meat is tender.
Step 3

Take the racoon out of the pot and strain your broth. Throw out your vegetables. You will have grease in your broth, so place it in the refrigerator until the grease comes to the top and hardens. Wide mouth canning jars work well and take less time to cool. Throw out the hardened grease. Place the raccoon in a roaster without the lid. Pour about 1-2 cups of broth over the raccoon. Core, but don't peel about 2-3 apples. Stuff the apples with chopped onion, walnuts and brown sugar and place around the meat. Bake at 300 degrees until the apples are cooked and the meat is nicely browned.