Baked Raccoon-2

1 raccoon (skinned and cleaned, remove scent glands)

1/2 cup pepper relish

5 large sweet potatoes, baked and peeled

1 teaspoon salt

In a large pot cover coon with water and bring to a boil for about 20 minutes. Remove from heat, pour out water, do not save! Repeat parboiling process twice more, each time beginning with fresh water. After the third boiling, place coon in a roasting pan with a lid. Season meat with salt and then generously baste coon with pepper relish. Place peeled sweet potatoes around meat in pan. Seal pan up tight with a lid or foil. Bake at 350 degrees for three hours.

Copyright 1998-2014 Stephen Ricciardelli