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Discussion Starter #1
I have a great recipe for Raccoon that my dad cooked when I was young. Here it is.

Bone out the hind legs and any solid pieces of the meat
Dip in egg and flour mix
Brown in butter and onions, salt and pepper
Simmer in beer for 2 hours
Add a can of cream of mushroom soup and a jar of mild pepper rings with juice
simmer until thick and serve with a crusty bread

Second recipe

Dip in egg and flour mix
Brown in butter and onions, salt and pepper
Simmer in Red wine for 2 hours
Add a large can of Prunes with juice
Add several trays of white Mushrooms whole, Dad used wild Mushrooms here.
Serve over noodles

Enjoy Guys.



Works well with venision, Squirrel, and Rabbit
 

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Another 1....


My Mom used to make me Skin and clean out the small ***** right away after checking my traps and heading to get on the school bus so she could cook them for us to eat....

Mom would take a big Turkey roasting pan and put a wicker basket in it...

She then stuffed the coon with cut up carrots, celery, onions, green peppers, salt, pepper, garlic powder and onion powder and would lay the coon on it's back on the wicker basket and cook in the oven at around 300 degrees for about 6 hours...


We ate them like Beaf roasts, Mom always made mashed taters to go along with the coon and veggies stuffed in it!

Mom used the Wicker Basket to keep the coon up off the bottom of the roaster so that it did not set in the fat that dripped from it into the bottom of the roasting pan!
 
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