Baked Raccoon Down Home Food

BAKED RACCOON - DOWN HOME RECIPE

Steps:

• Preparation:
• Dress the raccoon: BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED! Have someone who is experienced remove the glands and the skin for you.
• Wash thoroughly under cold running water.
• Cut into quarters and soak in water for 3 to 4 hours.
• Drain.
• Season with salt and pepper and Poultry Seasoning.
• Chop the onions, celery and bell peppers.
• Cooking method:
• Heat oil in fryer on medium high heat.
• Add raccoon pieces and brown well on both sides.
• Pre-heat your oven to 325 degrees F.
• Place the browned pieces in the roasting pan.
• Crumble the Bay Leaves over the meat.
• Sprinkle a little more Poultry Seasoning over the meat.
• Option: Poultry Season can be substituted for Old Bay Seasoning if you like Cajun flavor.
• Add onions, celery and bell pepper.
• Add water. Add more if needed during baking.
• Bake for about 21/2 - 3 hours or until the meat is tender enough to fall off the bone.
• If the meat finishes cooking and does not look brown enough, place under the broiler for a few minutes.
• Serve with peas, potatoes, cornbread and gravy.

ROAST BACON

Steps:

• Preheat oven to 400 degrees F.
• Lay the bacon on a sheet pan and bake for 15 to 20 minutes until the bacon is really crispy. Dry on paper towels and serve.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.