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Roast Raccoon
Submitted by Dan Delancy.
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~ 2 coons, cleaned, all fat removed and cut into serving pieces
~ 2 medium onions, chopped
~ 3 stalks celery, chopped
~ 3 carrots, chopped
~ 5 cloves garlic, chopped
~ 3 cups red wine
~ 1 tbsp pepper
~ 1 tbsp salt
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Place the coons in a large pot and cover with water. Par boil until almost done. Remove
Place the meat in a roasting pan with a lid. Sprinkle on the salt and pepper. Put the veggies on top of the meat and pour on the wine.
Cover and roast at 350 degrees until the liquid is almost dried up. Check after 45 minutes.
Add a little water and roast until meat comes off the bone easily.
Remove to a large serving platter and cover with foil.
Place the roasting pan on the stove and add enough water for gravy. Boil until juices and little pieces are loose.
Mix flour and cold water in a cup and add to juices. Cook and stir until it’s as thick as you like.
Serve with biscuits, steamed peas, boiled potatoes and red wine to drink.
Enjoy.
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