12-19-2004, 05:59 PM
1 pound Fat-free raccoon
1 ounce Salt pork
1/2 medium Onion
1 Celery ribs
1 Half-inch strip of green pepper
1/2 cup Fresh bread crumbs; soaked in
1/4 cup Milk
1/2 teaspoon Salt
1/8 teaspoon Freshly-ground black pepper
1 dash Cayenne pepper
1/2 teaspoon Ground thyme
Fat; for cooking
1/2 cup Catsup; with
1 teaspoon Worcestershire sauce
Grind raccoon meat, salt pork, onion, celery, and green pepper strip together. Mix with soaked crumbs, salt pepper, cayenne, and thyme. Mix well and form into cakes. Brown well in fat on both sides. Pour on catsup with Worcestershire. Cover and simmer for 30 minutes; or bake in 350 degree oven. This recipe yields 4 burgers.
Yield: 4 servings
[signature]
1 ounce Salt pork
1/2 medium Onion
1 Celery ribs
1 Half-inch strip of green pepper
1/2 cup Fresh bread crumbs; soaked in
1/4 cup Milk
1/2 teaspoon Salt
1/8 teaspoon Freshly-ground black pepper
1 dash Cayenne pepper
1/2 teaspoon Ground thyme
Fat; for cooking
1/2 cup Catsup; with
1 teaspoon Worcestershire sauce
Grind raccoon meat, salt pork, onion, celery, and green pepper strip together. Mix with soaked crumbs, salt pepper, cayenne, and thyme. Mix well and form into cakes. Brown well in fat on both sides. Pour on catsup with Worcestershire. Cover and simmer for 30 minutes; or bake in 350 degree oven. This recipe yields 4 burgers.
Yield: 4 servings
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