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Title: Indian Stuffed and Baked Raccoon with Apples
Categories: Amerind Game
Yield: 1 Recipe
| 1 | md | Raccoon |
| 4 | lg | Onions |
| 4 | Strips salted pork | |
| 2 | c | Beef stock |
| STUFFING | ||
| 5 | lg | Tart apples |
| 2 | tb | Butter |
| 1 | ts | Cinnamon |
| 1 | c | Dry bread crumbs |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
Skin and clean the raccoon. Wash well and remove most of the fat. Place in a large soupp kettle, cover with water and bring to a boil. Lower heat and simmer for 30 minutes.
Peel, core and dice the apples into a mixing bowl. Melt the butter in a small saucepan and add the cinnamon, breadcrumbs, salt and pepper. Mix real good. Take the racoon out of the cooking juices and cool. Stuff the raccoon and sew up the cavity. Place the raccoon, breast down on the rack of a roasting pan, with the legs folded under the body and fastened with a string. Drape the salt pork over the back of the raccoon and fasten with toothpicks. Place the onions beside the raccoon on the rack.
Bake at 400 degrees for 10 minutes to brown the meat. Reduce the heat to 325 degrees and add the 2 cups of beef stock. Cook for one hours, basting as often as possible. Transfer to a heated platter surrounded by whole onions.
Source: "Indian Cookin'", compiled by Herb WAlker, 1977
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