Raccoon Roast ~ Down Home Recipe

Raccoon Roast ~ Down Home Recipe
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 10.0 g
  • Cholesterol: 64.5 mg
  • Sodium: 1,278.4 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.0 g

View full nutritional breakdown of Raccoon Roast ~ Down Home Recipe calories by ingredient
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Quickening the cooking time comes from CD Kitchen.

Campsite Dutch Oven Cooking Method included.

Secret: Cut gamey taste by using Whole Cloves.
Quickening the cooking time comes from CD Kitchen.

Campsite Dutch Oven Cooking Method included.

Secret: Cut gamey taste by using Whole Cloves.

Number of Servings: 6


    1 Raccoon
    Water for boiling
    1 Vidalia Onion
    1 bag Baby Carrots
    1 Large Bell Pepper
    4 Large Sweet Potatoes
    6T Worcestershire Sauce
    Salt and Pepper
    12-20 Whole Cloves


Raccoon can be purchased already dressed. If you have a fresh one, be sure to have someone with experience help you remove the glands and the skin.

1. Dress and wash the meat thoroughly under cold running water.
2. Place the raccoon in a large Dutch Oven and cover with water. Add a tablespoon of salt.
3. Place the pot on high heat and bring it to a boil.
4. Lower heat to medium and cook for an hour or until tender.
5. Remove from the pot.
6. Remove the bones.
7. Place coon in foil lined baking pan. Pour some of the Worcestershire Sauce over it.
8. Peel and slice the sweet potatoes into quarters.
9. Peel and slice the onions into quarters.
10. Dice the bell peppers.
11. Add onions, baby carrots, bell peppers to baking pan.
12. Lay the sweet potatoes around the edge of the pan.
13. Sprinkle the rest of the Worcestershire Sauce over the vegetables.
14. Bake at 350 degrees F for 45 minutes to an hour or until sweet potatoes are done.

Campfire Dutch Oven Method
Cooking Method for Roasting Meat:
1. Start coals 20 minutes before cooking. Get a fire going to where you have a bed of long lasting slow-burning charcoals. You may have to check and add more fuel during cooking time.
2. Using 20-25 briquettes underneath, heat oil in a 12" deep Dutch Oven until the oven is hot.
3. Brown the roast, onions. Add Garlic; cook 1 minute.
4. Add chicken stock or mushroom soup slowly into Dutch Oven. Cover and put on the the hot coals for two and a half hours.
5. Cover and reduce briquettes to 12 beneath the oven and the rest on top of the lid.
6. At the end of two and a half hours, add carrots, potatoes or vegetables of choice. Season to taste. Cover and continue baking 30- 45 more minutes.
7. Every campfire is different. Check for doneness.
8. Serve with good crusty bread and butter. Simple!

TAGS:  Beef/Pork |

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