4 - 6 lb. raccoon-cut into bite sized pieces
1 cup red wine
2 onions-sliced
3 bay leaves
1 tbsp. salt
1 tsp. pepper
3 cloves garlic-sliced
2 cups barbecue sauce
1 tbsp. paprika

Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.

Bring to a boil. Cover and simmer for 1 hour.

After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.

Cook at 325 degrees for 50 - 60 minutes.

1 Raccoon, cleaned
4 Carrots, chopped
3 Potatoes, chopped
2 Stalks of celery, chopped
1 Bag of frozen mixed vegetables
1 16 oz. can stewed tomatoes
Your favorite stew seasonings

Remove glands and fat from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. Debone and put to the side. Add carrots, potatoes, celery, mixed vegetables, and canned tomatoes in the pot. Gradually add meat and seasonings. Keep at a low simmer until ready to serve. For thicker stew, add flour mix with cold water before serving, stir until thickened. Serves 4

May also be prepared in a crock pot.

1 raccoon
1/2 c. cracker crumbs
1/2 c. ground onion
1 1/2 tbsp. salt
1/2 tsp. pepper
2 eggs
1/4 tsp. thyme
1 c. evaporated milk

Clean raccoon and remove fat. Cut meat off the bones and run through a food grinder. Add the crumbs, onions, salt, pepper, beaten eggs, thyme and milk and mix well. Put into a meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.