Slow Stewed Raccoon with Vegetables

Ingredients

  • 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

Instructions

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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