Old-Fashioned Roasted Raccoon

Prep Time

30M

Cook Time

3H 30M

Serves

4-7

Ingredients

1 raccoon skinned and butchered into 4 legs and a back section

2 quarts water

1/2 cup kosher salt

2 tablespoons apple cider vinegar

2 bay leaves

2 tablespoons vegetable or olive oil

1 pound of small red potatoes skin on halved

1 pound carrots peeled

3 purple top turnips washed peeled and quartered

2 medium yellow onions peeled and quartered

4 cloves garlic peeled

Salt and pepper to taste

1 teaspoon brown sugar

1/2 teaspoon dried rosemary

1/2 teaspoon red pepper flakes

2 cups beef or venison stock

Cooking Instructions

Start by cleaning the raccoon and removing the glands. I’m not a big fan of raccoon fat, so I trim away as much as possible before cooking. Soak the sectioned raccoon overnight, refrigerated, in a mixture of 2 quarts water, 1/2 cup kosher salt, and 2 tablespoons apple cider vinegar.

Butcher the raccoon into four legs and one back section.

Rinse the soaked raccoon, then add to a pot with enough clean water to cover. Add the bay leaves. Bring to a gentle boil, reduce the heat to maintain a simmer, and par boil the meat for 30 minutes. This step both helps to tenderize the raccoon and removes more of the leftover surface fat that didn’t get trimmed during processing.

After simmering the meat, remove it to a platter to cool. In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the potatoes, carrots, turnips, onions, and garlic. Season well with salt and pepper.

Add the root vegetables to the pan, then top with the parboiled raccoon before placing in the oven to roast.

Layer the parboiled raccoon over the vegetables. Season the meat with additional salt and pepper. Add the brown sugar, rosemary, and red pepper flakes. Pour in the stock and place the lid on the pot.

Transfer the pot to a preheated 300-degree oven. Bake for 3 to 3 1/2 hours, or until the meat is tender and falls from the bone. Serve with the cooked vegetables and spoon over the cooking liquid as a gravy.