I've cooked Raccoon several ways, but this is by far my favorite.
Raccoon and Rice (Makes 6-8 servings)
Ingredients
• 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.
Topic: Raccoon and Rice (Read 2879 times)
