Baked Raccoon - Down Home Recipe

Baked Raccoon - Down Home Recipe
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Baked Raccoon - Down Home Recipe calories by ingredient


Slow Baked and delicious! Slow Baked and delicious!
Number of Servings: 8


    1 Large Raccoon
    3T Oil
    4 Bay Leaves, crumbled
    1 Large Vidalia Onion
    1 Large Bell Pepper
    2 Celery Stalks
    1T Poultry Seasoning
    2C Water
    Salt and pepper to taste


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.