Racoon Recipes

[mich@el]

Roasted Raccoon and Yams

 

~ 1 raccoon, dressed

~ 2 red pepper pods

~ 1 tsp salt

~ 1/4 tsp pepper

~ 1/8 tsp sage

~ 2 tbsp lemon juice

~ 4 large yams, peeled and quartered

~ 1/4 cup brown sugar

~ 1/2 cinnamon

~ 1/8 tsp ginger

 

Place the raccoon in a large pot with the peppers. Cover with water, bring to a boil. Reduce heat and simmer for 1 hour.

 

Remove raccoon from the pot and place on a rack in a roasting pan.

 

Pour the lemon juice on the raccoon. Sprinkle on the salt, pepper and sage.

 

Place the yams in the pan around the raccoon. Add 1 cup of water.

 

Mix together the brown sugar, cinnamon and ginger.

Sprinkle on the yams.

 

Cover and bake at 325 degrees for 2 hours or until the meat is crisp and brown.

 

Transfer to a serving platter.

 

Serve and Enjoy!

 

 

Roast Raccoon with Stuffing

 

~ 5 - 7lb raccoon, dressed, not cut up

~ 1/2 lb sausage meat

~ 3 tbsp butter

~ 1 onion, chopped

~ 1 cup chopped celery

~ 2 tsp salt

~ 1/2 tsp pepper

~ 1/4 cup cream

~ 2 cups corn bread crumbs

~ 2 tsp sage

~ 3 tbsp chopped parsley

~ 1 tsp marjoram

~ 1/2 tsp mace

~ 1/4 cup orange juice

~ 1 cup red wine

 

In a skillet, saute the onion and celery in the butter.

 

Add the sausage meat and cook until brown. Drain off the fat.

 

In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.

 

Salt and pepper the raccoon inside and out.

 

Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.

 

Turn over when half done.

 

Baste frequently with the wine and the pan juices when they cook out.

 

Serve and Enjoy!

 

 

Grilled Raccoon

 

~ 1-2 young raccoons - cleaned and cut into pieces

~ 1 cup ketchup

~ 1/2 cup cooking oil or butter

~ 1/4 cup brown sugar

~ 1 tbsp worcestershire sauce

~ 1 tbsp garlic powder (or to taste)

~ 1 tbsp. onion powder (or to taste)

~ 1 tbsp salt

~ 1/4 cup lemon juice

~ 1 tsp pepper

 

First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't.

 

In a large pot, place the meat in slightly salted water enough to cover.

 

Bring to a boil. Reduce heat and simmer until almost done.

 

Remove from the water and place on a hot grill over medium heat.

 

Coat with sauce and grill to taste. Turn and baste often.

 

Serve and Enjoy!

 

 

Coon Meal In A Bag

 

~ 1 cleaned raccoon

~ 8 medium Irish(red) potatoes, peeled and cubed

~ 3 lb bag baby carrots

~ 2 large onions, sliced into 1/2" slices

~ 4 bell peppers, diced

~ 4 medium turnips, quartered

~ 1 can cream of mushroom soup

~ 1 1/2 cups water

~ 2 oz Morton's Natures Seasoning

~ 1 large baking bag, turkey size

~ electric roasting oven with liner

 

Place coon in the baking bag. Add the potatoes, carrots, onions, peppers and turnips.

 

Mix the soup and water together in a bowl. Add to bag.

 

Sprinkle on the Morton's seasoning evenly as possible.

 

Seal bag.

 

Put 1 gallon of water in the roaster to make a water bath.

 

Place the bag in the liner and place in roaster.

 

Cook for 6 - 8 hours at 250 degrees.

 

Serve and enjoy.

 

* You can cook this in the oven if you don't have a roaster. Adjust cooking time as needed.

 

 

 

Bar-B-Q'd Raccoon

 

~ 4 - 6 lb. raccoon, cut into serving pieces

~ 1 cup red wine

~ 2 onions, sliced

~ 3 bay leaves

~ 1 tbsp salt

~ 1 tsp pepper

~ 3 cloves garlic, sliced

~ 2 cups of your favorite 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.

 

Serve and Enjoy!

 

[Screaming Eagle]

Leah,

There is a prescribed hunting season in most places. Might be different locally if they're considered to be a 'pest' but I think that would be unusual.

Coon and collards is good stuff. Only problem is that it's kinda greasy as far as meat goes. Wouldn't be my first choice of meat but it would stop your belly and backbone from bumping.

As you can probably guess, they're wary critters so finding them out in the open while squirrel hunting is unusual.

[Screaming Eagle]

You do know how to clean a racoon, eh?

 

Well, you lift up it's little tail and...wipe lol

[westbrook]

old coon is best made into chili, young is fried like chicken. It is very good.

[Cowgirl]

There was a time, when a raccoon got into my chicken house and went on a killing spree. If I could have killed it, these recipes would have come in handy. They are quick though.

[westbrook]

I have both ground it and cooked it and shredded it.

 

There isn't nice large pieces of meat to grind up ... it was a lot of work to do.. so I just cook it and pick it off the bone.

[bluegrassmom]

My hubs goes coon hunting all the time. I believe he is going tomorrow night as a matter of fact.