I've cooked Raccoon several ways, but this is by far my favorite.
Raccoon and Rice (Makes 6-8 servings)
4 quarts (16 cups) water approx. (enough to cover raccoon) 2 whole medium-large size raccoons. 3-4 stalks celery; rough chopped 1 large sweet onion; diced 1 teaspoon pepper divided 1 teaspoon salt divided ½ teaspoon oregano ½ teaspoon celery salt 1½ teaspoons parsley divided 3 cups long grain white rice
Instructions: In a large stock pot bring water, raccoon, celery, onion, ½ teaspoon pepper, ½ teaspoon salt, oregano, celery salt, 1 teaspoon parsley to boil, cover and reduce to a simmer for at least 3-4 hours would be preferable. Once simmering is complete, remove raccoon to cool in order to debone. Let broth continue to simmer and reduce. When cool enough to handle, debone raccoon. Remove all broth from pot (or use another pot) and put approximately 6 cups broth back into pot along with the rice, raccoon, remaining pepper, salt and parsley. Cover and simmer for 15 minutes. After 15 minutes stir in another cup of broth, Cover and simmer for 5 minutes. Continue to add broth, stir, cover and simmer for 5 minutes at a time until rice is done. Salt and pepper to taste.