Category Archives: Raccoon

Raccoon Kabobs

  • 2 lb reasonably fresh raccoon; cut into 1 inch cubes
  • 1/2 cup french dressing; homemade preferred
  • 2 green peppers; cut into 1 inch cubes
  • 1 large onion; cut into 1 inch cubes
  • 1/3 lb mushroom caps

Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours.

Remove cubes, reserving marinade.

Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.

Yield: 6 Servings

Fricasseed Raccoon

  • 1 raccoon
  • 2 tbsp. Salt
  • 1/2 tsp. pepper
  • 1 cup flour
  • 1/4 cup fat
  • 2 cups broth

Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour.

Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender.

Yield: 8 Servings