Roast Raccoon

1 raccoon

4 carrots, cut into spears

4 stalks celery, cut into pieces

1 large onion, cut into rings

1 large green pepper, cut into strips

1 apple, cut into eighths or thin slices

2 oranges with peel, cut into eighths

1 tablespoon Worcestershire sauce

corn starch

salt and pepper


Clean coon thoroughly. Cut away all fat and be sure to remove glands in forelegs. Wash and cool. Soak in salt water for two hours. Rinse and freeze or prepare immediately. Place coon in roaster whole or cut into pieces by quartering and cutting back into three pieces. Place coon in roaster with carrots, celery, onion, green pepper, and apple. Add salt and pepper to personal taste.

Roast at 350 degrees for three hours in covered pan or until tender and meat starts to release from bone.

Remove from pan, discard fruit and vegetables. Use liquid to make gravy. Add Worcestershire sauce and corn starch to thicken. Remove and grind any meat left on bone and mix with gravy.

Copyright 1998-2014 Stephen Ricciardelli