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ROASTED RACCOON

In all likelihood the members of the modern archery fraternity who have set out hunting with a ‘coon in mind as the quarry are few and far between. Yet you might well encounter one wandering beneath a deer stand at dawn or while on a fall turkey hunt. The masked fellow is a worthy challenge as a target and can, properly prepared, make for some tasty if unusual table fare.

1 whole raccoon (a young one is most tender)
2 quarts cold water, divided
2 tablespoons salt
1 cup white vinegar
¼-1/2 pound bacon slices
6 beef bouillon cubes
1 large onion, peeled and quartered

Clean raccoon well, being sure all fat and any vestiges of hair left after skinning are removed. Combine one quart water, salt and vinegar in a large bowl and mix well. Immerse raccoon in vinegar water and wash thoroughly (do not soak). Place raccoon on rack of roasting pan and add bacon strips across the top of the ‘coon. Add remaining quart of water, bouillon cubes and onion to bottom of roasting pan. Cover tightly and cook at 300 degrees until done.

This can take up to four hours. When done, the meat will be grayish in color and tender when pricked with a fork. Slice thinly and serve hot.


photo by www.animalphotos.info

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