Fricasseed Raccoon
A hearty and rustic fricassee featuring raccoon meat, seasoned with salt and pepper, slow-cooked to tender perfection, ideal for adventurous eaters and outdoor cooks.
Ingredients
Instructions
- Put the raccoon in a 55-gallon drum and feed for 3 weeks with vegetables, grain, etc.
- Shoot the raccoon between the eyes.
- Scald in 140°F water with hickory ashes and green pine needles.
- Scrape hair off with a Mason jar lid.
- Rub down liberally with salt and pepper.
- Place a roasting rack in a pan.
- Add 1 cup water and 1/4 cup Wild Turkey in the bottom of the pan.
- Slow cook for 2 hours, basting often.
- Remove the top and brown the meat for 15 minutes.
- Slice and serve on sweet potatoes.
- Feeds one Hillbilly or 150 to 300 city folk.
Tips & Substitutions
To enhance flavor, consider soaking the raccoon in a brine solution overnight before cooking. You can substitute the fat with olive oil or butter for a different taste. If you don't have hickory ashes, using a smoker or wood chips during cooking can impart a similar flavor. Always ensure the meat is tender before serving.
Serving Suggestions
Serve the fricasseed raccoon sliced over a bed of sweet potatoes for a hearty meal. Pair it with a side of Vinegar String Beans for a tangy contrast. This dish is perfect for gatherings, feeding one Hillbilly or enough to satisfy 150 to 300 city folk. A robust red wine can complement the rich flavors beautifully.
Storage & Reheating
Leftover fricasseed raccoon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to maintain moisture. Avoid microwaving to prevent drying out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Fricasseed Raccoon contains roughly 924 calories, with 27g protein, 189g carbohydrates, and 5g fat. It is an excellent source of vitamin C (92% of the Daily Value), iron (65% of the Daily Value), and protein (53% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while raccoon is traditional, you can substitute with rabbit or chicken if raccoon is unavailable. Adjust cooking times accordingly, as chicken may require less time to cook thoroughly.
What can I do with the leftover raccoon meat?
Leftover raccoon can be shredded and used in tacos, sandwiches, or added to soups. It also works well in a hash with potatoes and eggs for a hearty breakfast.
How do I know when the raccoon is fully cooked?
The raccoon is fully cooked when it reaches an internal temperature of 165°F. You can check this with a meat thermometer. The meat should be tender and pull away easily from the bone.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).