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Roast Raccoon

none

1 raccoon; (4-5 lb.), dressed
-- whole, all fat
-- removed
4 large green apples; quartered
2 cups beef or chicken stock
4 wide strips fat salt pork; cut 1/4 inch thick
4 medium onions; peeled
2 tablespoons instant minced chives
2 tablespoons chopped fresh parsley
1 tablespoon instant flour
salt; pepper to taste

If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Skim excess fat from pan juices and add chives, parsley, and flour. Stir over medium heat till thickened and serve on side as gravy. Serves 6-8 Serve with: baked yams or candied sweet potatoes. Mastercook Formatted By Kurt Lucas Submitted to the BBQ Mailing List by DBrophy627@aol.com on Feb 16, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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