Roast Raccoon

Roast Raccoon

            Skin and carefully clean a young raccoon, removing the kernels from the small of the back. Hang it for several cold nights in the open air. Parboil the raccoon for 1 hour in salted water with 1 onion studded with 2 cloves, 1 bay leaf, 2 pods chilli pepper, with the seeds and veins removed and 1 carrot, sliced.

             Toss 3 cups dry bread crumbs with 1 onion, minced and sauteed in 1/4 cup butter until golden brown. Season this stuffing with salt and pepper and moisten it with a little of the liquid used to boil the meat.

            Stuff the raccoon and close the openings with skewers or thread. Put the meat in a roasting pan. Add 1/4 cup each of diced carrots and yellow turnips, 1 onion, quartered, two of the quarters stuck with a whole clove, and a bouquet garni. Add 1 1/2 cups cold water. Roast the meat in a hot oven (425 F.) for 20 minutes, turning it frequently until it is well seared on all sides. Reduce the temperature to moderate (350 F) and continue to roast for 1- 1/2 to 1-3/4 hours, depending upon the size of the animal. Baste the meat frequently with the liquid in the pan. Discard the bouquet garni. Serve with pan gravy and sweet potatoes.

©Al (Alex-Alexander) D Girvan 1995, All rights reserved