More Great Recipes: Main Dish | Oven | Wild Game

Baked Racoon

User Avatar
Member since 2007

Serves 4 | Prep Time | Cook Time 60-120


1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tablespoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
1 chopped onion
3 chopped stalks celery
3 carrots, diced
2 minced cloves garlic
1 whole clove
1 teaspoon sage
1/4 cup vinegar
1 teaspoon dark brown sugar

Set oven 400 degrees. 10 minutes before baking.

Dress coon carefully so as not to leave any clinging hair.

Remove scent glands and kernels under legs.

Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours.

Trim off all but a thin layer of fat and any discolored spots.

Wash well in lukewarm water.

Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife.

Put into 6 qt. roaster add water to cover, then vegetables, salt, sugar, sesonings, garlic and pepper.

Cover and cook in oven until tender (1-2 hrs depending on age of animal).

Puree vegetables in a blender to thicken sauce.

Pairs Well With


Bake sweet potatoes or winter squash to go with the dish. A tart vegetable such as sweet-sour red cabbage, or pickled beets are a good accompaniment.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls