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Ingredientes
- 1 x Raccoon, (4-5 lb.), dressed whole, all fat removed
- 4 lrg Green apples, quartered
- 2 c. Beef or possibly chicken stock
- 4 x Wide strips fat salt pork, cut 1/4 inch thick
- 4 med Onions, peeled
- 2 Tbsp. Instant chopped chives
- 2 Tbsp. Minced fresh parsley
- 1 Tbsp. Instant flour
- Â Â Salt, pepper to taste
Direcciones
- TIPS:#2 Raccoon is good only when caught in cool, freezing weather. To prepare it for roasting, remove all fat and the scent glands along either side of the backbone and in the small of the back, as well as under each front leg.
- Soak it in cool water for at least 3 hrs, drain and parboil in water for at least 1 hour.
- If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 qt water) for 20 to 30 minutes. Drain; pat dry. Place apples in cavity and skewer together or possibly sew up. place breast side down in roasting pan. Add in stock and cover meat with the fat strips. roast slowly in a 325 degree oven till tender (about 2 1/2 hrs), basting every 30 minutes. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep hot. Skim excess fat from pan juices and add in chives, parsley, and flour.
- Stir over medium heat until thickened and serve on side as gravy.
- Serves 6-8
- Serve with: baked yams or possibly candied sweet potatoes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1670g | |
| Calories 1656 | |
| Calories from Fat 697 | 42% |
| Total Fat 77.43g | 97% |
| Saturated Fat 30.35g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 292mg | 12% |
| Potassium 2904mg | 83% |
| Total Carbs 154.95g | 41% |
| Dietary Fiber 26.9g | 90% |
| Sugars 100.54g | 67% |
| Protein 93.74g | 150% |
