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Roast Raccoon
Preparation info
- Serves
24
- Difficulty
Medium
Appears in
Published 1972
It’s fixed this way for an Illinois community’s famed coon suppers
Ingredients
3 to 4 5 tblsp 2 tsp
Method
- Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under forelegs and each thigh.
- Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and stuffing (recipe follows). Add small amount of seasonings. Simmer until meat is tender; strain, and use only th