Barbequed Raccoon
Submitted by autie
Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.
YIELD
6 servingsPREP
60 minCOOK
120 minREADY
180 minThis is old-school wild game cooking at its finest. After properly cleaning the raccoon (lymph glands and skin must be removed by someone experienced), it simmers in a pot with celery, garlic, quartered red onions, apples, hot red chilies, vinegar, and salt. The long, slow boil tenderizes the meat over one to two hours depending on size.
Once fork-tender, cut the raccoon into serving pieces, brush with your favorite barbecue sauce, and roast until golden brown, turning and basting frequently.
Important Tips
- Gland removal is critical: Raccoon must have all lymph glands removed by someone experienced before cooking.
- Test for tenderness: Cook until a fork slides in easily. Timing varies based on the animal’s size.
- Baste frequently: Turn and brush with sauce every 10 to 15 minutes during roasting for an even glaze.
Ingredients
Directions
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin.
Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1 to 2 hours depending upon size of raccoon.
Remove meat from pot, cut off front and back legs; cut remainder into four pieces.
Place on rack, brush with your favorite barbeque sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour.
Serves 6.
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