"Raccoon must be bled quickly and thoroughly after killing to keep the meat from becoming gamey. Skin before dressing if you want to keep the pelt. When the skin is part way off the front legs, remove the pear-shaped musk glands under each foreleg. Wash your knife and hands so the meat doesn't pick up the musk flavor. Remove all fat, inside and out.

Soak the raccoon carcass in a solution of cold water, salt and soda overnight. Pack the meat on ice for at least a day before cooking. The meat is dark and sweet. It can be prepared the same way as rabbit." (The Wildlife Chef)

Roast Raccoon

(It's fixed this way for an Illinois community's famed coon suppers.)

• 3 to 4 raccoons, 4 to 6 lbs. each
• 5 tblsp. salt
• 2 tsp. pepper
• 2 c. flour
• 1 c. shortening
• 8 medium onions, peeled
• 12 small bay leaves

Skin, draw and clean raccoons soon after killing. Remove, without breaking, the brown bean-shaped kernels from under forelegs and each thigh.

Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and stuffing (recipe follows). Add small amount of seasonings. Simmer until meat is tender, strain, and use only the broth.

Sprinkle back and leg pieces with salt and pepper, then dredge with flour.

Heat shortening in heavy skillet. Add meat; brown on all sides.

Transfer pieces to roaster; add onions and bay leaves. Cover.

Bake in moderate oven (350 degrees F.) 2 hours, until tender.

Make gravy by adding flour to drippings in pan. (Use 2 to 3 tblsp. for each cup of liquid or broth used.) Serves 24

Stuffing: Prepare while meat roasts. Mix together 3 loaves day-old bread, crumbled; 2 1/2 tsp. salt; 1 tsp. pepper; 2 1/2 tsp. rubbed sage; 4 beaten eggs; 1 (1 1/2 oz.) pkg. dehydrated onion soup mix; 4 branches chopped celery; 1/2 c. butter or margarine; and 4 c. coon broth. Bake in a large shallow pan in moderate oven (350 degrees F.) 30 minutes. Serves 24.

Source: Farm Journal's Country Cookbook

Barbecued Raccoon

Cut cleaned raccoon into serving pieces, place in pressure cooker and cook at 15 lbs. pressure for 30 minutes. Place meat in a baking dish and pour barbecue sauce over it. Put in the oven for 1 hour at 325 degrees F.

Barbecue Sauce

• 1/4 cup vinegar
• 1 1/2 cup water
• 1/4 cup sugar
• 4 teaspoons prepared mustard
• 1 cup ketchup
• 1/4 teaspoon pepper
• 1/4 cup butter
• 1 teaspoon salt
• 2 slices lemon
• 2 diced medium onions
• 3 tablespoons A-1 sauce

Put all ingredients together and simmer over low heat 15-20 minutes.

Source: The Wildlife Chef

Roasted Raccoon

Soak pieces of raccoon in salted water overnight. Rinse off, dry and dredge in flour seasoned with salt and pepper. Brown in skillet in hot fat. Put meat in roaster, laying bacon strips over the top, until it is almost covered. Roast at 350 degrees F. for 3 hours, or until tender.

Source: The Wildlife Chef

Stuffed Baked Raccoon

1 cleaned raccoon, parboiled until tender with salt, carrots, celery and onion.(Reserve water).Bone raccoon. Make bread stuffing, from:

• 1 medium onion, diced
• 2 stalks celery, chopped
• 2 tablespoons chopped parsley
• 1 1/2 large loaves of dry bread, cubed
• sage, poultry seasoning
• 1 can cream of chicken soup

Mix stuffing together, adding water in which raccoon was boiled until dressing is moist. Put half in the bottom of a roaster. Spread the raccoon meat over the dressing. Cover with the rest of the stuffing. Bake in a medium oven, 375 degrees F. , for 40 minutes. Be sure to add more water if it begins to dry out. Add 1 cup grated colby cheese to top of casserole, and put back in the oven for 10 minutes until cheese is melted and dressing is brown.

Source: Wildlife Chef

Raccoon Stew

• 1 medium raccoon, cubed
• 1 large onion, chopped
• 3 carrots, chopped
• 2 stalks celery, chopped
• 7 tomatoes, peeled and chopped
• 4 medium potatoes, cubed
• 1 can corn
• 1 tsp. black peppercorns
• 1 tsp. allspice
• 1 clove garlic, chopped
• 2 tsps. chili powder
• 1 tsp. thyme
• 2 bay leaves

Put all ingredients in crock pot or slow cooker. Add additional water if there isn't enough liquid from tomatoes. Cook on low heat for 10 hours, OR on high for 5-6 hours.

Raccoon Patties (also for Opossum or Woodchuck)

• Raccoon (ground)
• 1/2 cup bread crumbs
• 1 small onion, chopped
• 1 egg
• Salt and pepper
• 3 slices bacon, cubed

Currant Jelly Sauce

• 2 tablespoons bacon fat or butter
• 3 tablespoons flour
• 1/4 cup currant jelly
• 1 cup water or stock
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons sherry wine

Clean Raccoon and remove meat from bones and grind. Add bread crumbs and rest of ingredients. Form into patties, and dip into beaten egg and then into bread crumbs. Fry until brown in hot fat. Cover with currant jelly sauce and bake at 350 degrees F. for 1 hour.

Make currant jelly sauce by mixing seasonings with flour and butter. Add stock gradually bringing to a boil for a few minutes. Melt 1/4 cup of currant jelly in the sauce and season with sherry wine.

Crockpot Coon Stew

• 3-4 lbs. well-trimmed raccoon pieces
• 8 cups water
• 3 cups chopped onions
• 2 cups sliced carrots
• 2 cups cubed red pototoes (4 small), 1-inch cubes
• 2 cups beef broth
• 1 can (15 oz.) tomato sauce
• 4 oz. fresh mushrooms, chopped (1 1/2 cups)
• 1 cup sliced fresh or frozen okra
• 1 cup sliced yellow summer squash or zucchini squash
• 1 cup shredded green cabbage
• 1 cup chopped celery
• 1/4 cup dry red wine
• 1 tablespoon Italian seasoning
• 4 bay leaves
• 1/4 teaspoon pepper

In 6-quart Dutch oven or stockpot, combine raccoon pieces and water. Bring to boil over high heat. Reduce heat to low. Cover. simmer for 1 1/2 to 2 hours, or until meat is tender. Drain and discard broth. Cool meat slightly. Remover meat from bones. Discard bones. Cut meat into 3/4-inch pieces.

In 4-quart crockpot, combine meat and remaining ingredients. Cover. Cook on High for 1 hour. Reduce heat to Low. Cook for 8 hours, or until vegetables are tender and flavors are blended. Remove and discard bay leaves before serving. Makes 6 servings.

Per serving: Calories 355, Protein 28 g., Carbohydrate 35 g., Fat 12 g., Cholesterol N/A, Sodium N/A,

Exchanges: 3/4 Starch, 2 1/2 lean meat, 4 3/4 vegetable, 1 fat

Source: America's Favorite Wild Game Recipes