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Stewed Coon
Sent in by Ken Maielli.
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~ 1 raccoon, cleaned, skinned and quartered
~ 2 cups red wine
~ 1 cup chopped onion
~ 2 cloves garlic, diced
~ pinch of oregano
~ pinch of rosemary
~ 1/2 cup cider vinegar
~ 2 tsp salt
~ 1 tsp pepper
~ 1 bay leaf
~ 1 cup water
~ flour
~ 4 tbsp oil
~ 1 large can diced tomatoes
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In a large bowl, mix the wine, onion, garlic, oregano, rosemary, vinegar, salt, pepper and bay leaf together.
Add the meat and stir to coat.
Cover and refrigerate 2 days. Stir a couple of times a day.
When ready to cook. remove the meat and drain. Save the marinate.
Heat the oil in a large skillet.
Dust the meat with flour and add to the hot oil. Brown on all sides. Remove and drain on paper towels.
Place meat in a crock pot.
Pour on the saved marinate and the tomatoes.
Cook on low until meat is tender.
Serve with mashed potatoes.
Enjoy.
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