Barbequed Raccoon
Ingredients
1 racoon
1 bunch celery
3 cl garlic, chopped
2 large red onions, quartered
1 large apple, quartered
3 hot red peppers
1 cup vinegar
3 tbsp salt
Preparation
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is
experienced remove the glands as well as the skin. Pull celery apart
and wash. Place all ingredients in pot with enough water to cover
raccoon. Bring to slow boil and cook until tender or until fork goes
in easily, about 1-2 hours depending upon size of raccoon. Remove
meat from pot, cut off front and back legs; cut remainder into four
pieces. Place on rack, brush with your favorite barbeque sauce. Place
in 400 deg. oven; turn and baste frequently with barbecue sauce until
a golden brown, 45 minutes to 1 hour. Serves 6.
Servings: 6
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