1 young raccoon
1 young raccoonquartered
2 tablespoons BBQ rub we used Traeger Big Game Blend
1 cup real maple syrup we use the excellent syrup from The Pileated Forest
1/2 cup bourbon we used Jim Beam Bonded 100 proof
2 tablespoons Traeger Coffee Rub
3 tablespoons butter
1 shallot finely chopped
Skin and dress the raccoon by cutting into four leg sections and the back. Remove the pea-sized scent or musk gland from each leg near where it meets the body. There are several YouTube videos that will show you exactly where these glands are located.
Make the sauce. Melt the butter in a medium-sized saucepan over medium heat. Add the shallot and cook for 3 to 5 minutes until softened. Add the syrup, the bourbon, and the coffee rub. Bring to a boil and simmer for 15 to 20 minutes or until the sauce thickens.
Rub the raccoon all over with the BBQ rub.
Grill over medium heat. We set the Traeger on 300 degrees for 90 minutes. Baste with maple bourbon sauce every 15 minutes. Flip halfway through cooking time.