12-19-2004, 05:55 PM
2 young 7-lb Raccoons; cut across the back
behind the ribs, with hind legs att
Water
2 teaspoons Baking soda
Stuffing of your choice; see * Note
* Note: See the Stuffings category in this recipe collection. Soak raccoons in a strong brine solution overnight. Pour off the water and scrape off the fat inside and out. Put into boiling water to cover and simmer for 45 minutes. Add baking soda to the water and boil, uncovered, for 5 minutes. Wash in warm water and cook again in boiling water to cover for 15 minutes. Scrape again inside and out to remove scum. Cover one cavity with your choice of stuffing, tie the other cavity on top as a lid. Roast, covered, at 350 degrees for 45 minutes; uncover and brown for 15 minutes. This recipe yields 10 to 12 servings.
Yield: 10 servings
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behind the ribs, with hind legs att
Water
2 teaspoons Baking soda
Stuffing of your choice; see * Note
* Note: See the Stuffings category in this recipe collection. Soak raccoons in a strong brine solution overnight. Pour off the water and scrape off the fat inside and out. Put into boiling water to cover and simmer for 45 minutes. Add baking soda to the water and boil, uncovered, for 5 minutes. Wash in warm water and cook again in boiling water to cover for 15 minutes. Scrape again inside and out to remove scum. Cover one cavity with your choice of stuffing, tie the other cavity on top as a lid. Roast, covered, at 350 degrees for 45 minutes; uncover and brown for 15 minutes. This recipe yields 10 to 12 servings.
Yield: 10 servings
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