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» Trad » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » Raccoon and Rice

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Author Topic: Raccoon and Rice
Contributor 2017
Member # 34363

Icon 1 posted      Profile for gonefishing600   Author's Homepage   Email gonefishing600   Send New Private Message       Edit/Delete Post   Reply With Quote 
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

• 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.

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Posts: 538 | From: Delco, North Carolina | Registered: Apr 2011  |  IP: Logged | Report this post to a Moderator
Contributor 2015
Member # 14580

Icon 1 posted      Profile for JMartin   Email JMartin   Send New Private Message       Edit/Delete Post   Reply With Quote 
This is real close to one of the recipes I use on armadillo.
I'm going to try this on coon.

Posts: 663 | From: Texas | Registered: Dec 2007  |  IP: Logged | Report this post to a Moderator

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