Roast Raccoon

Preparation info
  • Serves


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

It’s fixed this way for an Illinois community’s famed coon suppers


  • 3 to 4 raccoons, 4 to 6 lbs. each
  • 5 tblsp. salt
  • 2 tsp. pepper


  • 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