Baked Raccoon - Down Home Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Large Raccoon3T Oil4 Bay Leaves, crumbled1 Large Vidalia Onion1 Large Bell Pepper2 Celery Stalks1T Poultry Seasoning2C Water Salt and pepper to taste
Preparation:
Dress the raccoon: BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED! Have someone who is experienced remove the glands and the skin for you.
1. Wash thoroughly under cold running water.
2. Cut into quarters and soak in water for 3 to 4 hours.
3. Drain.
4. Season with salt and pepper and Poultry Seasoning.
5. Chop the onions, celery and bell peppers.
Cooking method:
1. Heat oil in fryer on medium high heat.
2. Add raccoon pieces and brown well on both sides.
3. Pre-heat your oven to 325 degrees F.
4. Place the browned pieces in the roasting pan.
5. Crumble the Bay Leaves over the meat.
6. Sprinkle a little more Poultry Seasoning over the meat.
Option: Poultry Season can be substituted for Old Bay Seasoning if you like Cajun flavor.
7. Add onions, celery and bell pepper.
8. Add water. Add more if needed during baking.
9. Bake for about 21/2 - 3 hours or until the meat is tender enough to fall off the bone.
10. If the meat finishes cooking and does not look brown enough, place under the broiler for a few minutes.
Serve with peas, potatoes, cornbread and gravy.
Dress the raccoon: BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED! Have someone who is experienced remove the glands and the skin for you.
1. Wash thoroughly under cold running water.
2. Cut into quarters and soak in water for 3 to 4 hours.
3. Drain.
4. Season with salt and pepper and Poultry Seasoning.
5. Chop the onions, celery and bell peppers.
Cooking method:
1. Heat oil in fryer on medium high heat.
2. Add raccoon pieces and brown well on both sides.
3. Pre-heat your oven to 325 degrees F.
4. Place the browned pieces in the roasting pan.
5. Crumble the Bay Leaves over the meat.
6. Sprinkle a little more Poultry Seasoning over the meat.
Option: Poultry Season can be substituted for Old Bay Seasoning if you like Cajun flavor.
7. Add onions, celery and bell pepper.
8. Add water. Add more if needed during baking.
9. Bake for about 21/2 - 3 hours or until the meat is tender enough to fall off the bone.
10. If the meat finishes cooking and does not look brown enough, place under the broiler for a few minutes.
Serve with peas, potatoes, cornbread and gravy.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 14.5 g
- Cholesterol: 96.8 mg
- Sodium: 383.0 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.6 g
- Protein: 29.4 g
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