Roast Raccoon

Photo: flickr user Mat Honan

Ingredients

1 Raccoon, (4-5 lb.), dressed whole, all fat removed

4 lrgs Green apples, quartered

2 cups Beef or chicken stock

4 Wide strips fat salt pork, cut 1/4 inch thick

4 mediums Onions, peeled

2 tablespoons Instant minced chives

2 tablespoons Chopped fresh parsley

1 tablespoon Instant flour

Salt, pepper to taste

Preparation

TIPS:#2 Raccoon is good only when caught in cold, freezing weather. To prepare it for roasting, remove all fat and the scent glands along either side of the backbone and in the small of the back, as well as under each front leg.

Soak it in cold water for at least 3 hours, drain and parboil in water for at least 1 hour.

If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Sk

Stir over medium heat till thickened and serve on side as gravy.

Serves 6-8

Serve with: baked yams or candied sweet potatoes.