Stewed Raccoon

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[ul][li][font "Trebuchet MS"][size 3]1 Raccoon, cleaned, skinned, head removed[/size][/font] [li][font "Trebuchet MS"][size 3]1 tablespoon salt[/size][/font] [li][font "Trebuchet MS"][size 3]1 large onion, peeled and coarsely chopped[/size][/font] [li][font "Trebuchet MS"][size 3]5 large carrots, peeled and cut in slices[/size][/font] [li][font "Trebuchet MS"][size 3]3 potatoes, peeled and cut up as desired[/size][/font] [li][font "Trebuchet MS"][size 3]Salt and freshly milled pepper to taste[/size][/font] [/li][/ul] [left][font "Trebuchet MS"][size 3]Cut Raccoon into pieces. Place in a large pot. Cover with water, add 1 tablespoon salt and bring to a boil. Reduce to hard simmer and simmer for 1 hour. [/size][/font][/left] [left][font "Trebuchet MS"][size 3]Remove meat from water. Place pieces in a large roasting pan (or tear the meat from the bones and cook just the meat) along with 2 cups of the water in which the beast was cooked. Cook for 40 minutes. [/size][/font][/left] [left][font "Trebuchet MS"][size 3]Add onion, carrot and potatoes. Season with salt and pepper to taste, cover and bake another 20 minutes or until vegetables are done. [/size][/font][/left] [left][font "Trebuchet MS"][size 3]Remove vegetables to a platter, and leave meat in the pan. There should be some liquid in pan with meat. If not, add some of the original cooking water to make about 3/4 cup. Bring quickly to a boil on top of the stove, adjust seasonings and thicken with a little flour dissolved in water. Remove to platter with vegetables and serve hot. [/size][/font][/left] [left][font "Trebuchet MS"][size 3]Serves 4 - 6 people. [/size][/font][/left]
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