Barbequed Raccoon
Yield
6 servingsPrep
60 minCook
120 minReady
180 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
raccoon
|
* |
| 1 | bunch |
celery
|
*
|
| 3 | cloves |
garlic
chopped |
|
| 2 | large |
red onion
quartered |
|
| 1 | large |
apples
quartered |
*
|
| 3 | each |
red chili peppers
hot |
*
|
| 1 | cup |
vinegar
|
|
| 3 | tablespoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
raccoon
|
* |
| 1 | bunch |
celery
|
*
|
| 3 | cloves |
garlic
chopped |
|
| 2 | large |
red onion
quartered |
|
| 1 | large |
apples
quartered |
*
|
| 3 | each |
red chili peppers
hot |
*
|
| 237 | ml |
vinegar
|
|
| 45 | ml |
salt
|
|
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.
