4 lb Raccoon; up to 5 lb, dressed
-whole, all fat removed
4 lg Green apples; quartered
2 c Beef or chicken stock
4 Wide strips fat salt pork;
-cut 1/4" thick
4 md Onions; peeled
2 tb Instant minced chives
2 tb Fresh parsley; chopped
1 tb Flour
Salt, pepper; to taste
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 tb salt to 1 qt water) for 20 to 30 minutes. 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 F oven until tender (about
2-1/2 hours), basting every 30 minutes 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.
Skim excess fat from pan juices and add chives, parsley, and flour.
Stir over medium heat until thickened and serve on side as gravy.
Serve with baked sweet potatoes.
