AuthorRachel Clifton-CochranThis recipe is straight from the back woods of Arkansas! Raccoon is a delicate and hearty meat that is sure to warm your belly and take you back to a simpler time. Par this with a side of fried potatoes and a nice cool glass of sweet iced tea and park it on front porch on a rainy afternoon and you my friend have found a little bit of backwoods heaven. Enjoy!
Set several bony pieces aside for a broth and bread the rest in the flour seasoned with the salt and pepper. Then brown the pieces in the cooking oil in a good frying pan. Drain off the excess oil. Put the meat in a roasting pan; add the onions and bay leaves. Cover and bake for two hours at 350 or until tender.
Take the bony pieces that you set aside and cover them with water. Simmer the pieces until the attached meat is tender. Use this broth to make gravy.
Ingredients
Directions
Set several bony pieces aside for a broth and bread the rest in the flour seasoned with the salt and pepper. Then brown the pieces in the cooking oil in a good frying pan. Drain off the excess oil. Put the meat in a roasting pan; add the onions and bay leaves. Cover and bake for two hours at 350 or until tender.
Take the bony pieces that you set aside and cover them with water. Simmer the pieces until the attached meat is tender. Use this broth to make gravy.
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