12-19-2004, 05:54 PM
7 pounds Raccoon - (to 8 lbs); fat removed
Water
2 tablespoons Salt
1/2 teaspoon Freshly-ground black pepper
1 Onion; sliced
3 Carrots; cut into chunks
Parboil the raccoon in water to cover with salt, pepper, onion, and carrots for 3 hours. Put in roaster, and add 1 cup of the parboiling broth, strained. Roast uncovered at 375 degrees for 2 hours. This recipe yields 10 to 12 servings.
Yield: 10 servings
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Water
2 tablespoons Salt
1/2 teaspoon Freshly-ground black pepper
1 Onion; sliced
3 Carrots; cut into chunks
Parboil the raccoon in water to cover with salt, pepper, onion, and carrots for 3 hours. Put in roaster, and add 1 cup of the parboiling broth, strained. Roast uncovered at 375 degrees for 2 hours. This recipe yields 10 to 12 servings.
Yield: 10 servings
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