Oven Roasted Racoon

2 young raccoons, cleaned

Remove all visible fat and cut carcass into serving pieces. Marinade:

1 cup vinegar

2 tablespoons salt

1 large onion, sliced

5 cloves garlic, crushed

2 tablespoons pickling spices

Mix and heat. Pour over meat and add cold water, cover and marinate for 24 hours.

Strain, saving onions, etc. Pre-heat oven to 350 degrees. Arrange pieces in baking dish or roaster. Pour onions and spices over meat and add:

3-4 bay leaves

4-6 fresh garlic cloves

2 teaspoons black pepper

2 more teaspoons pickling spice water to make 1 inch liquid in pan

Bake for approximately 90 minutes, covered. After 45 minutes turn all pieces and baste. When done, remove meat to serving platter, strain liquid into another pan. Use liquid to make dumplings (your favorite recipe or use Bisquick). Remove dumplings and serve with meat, using the thick broth to make gravy. Serve with any vegetable.

Copyright 1998-2014 Stephen Ricciardelli