Got this dandy from my FB buddy Michelle Cohen Littekin, and Lawdy, ain’t’s nothin’ like the fine aroma of a good Virginny raccoon bubblin’ in the stewpot!
The key here is to git yerself a good ‘coon! Try your darnest to git a fresh, young backwoods one, a good 5-pounder, not one them city raccoons that’s been feeding on trash cans and grow to the size of a ’62 Corvair. Do it right and ya’ll belovin’ every bite!
- 1 young 4-6 lb raccoon cut into pieces
- 1 onion chopped
- 1 cup chopped celery
- 1/2 green pepper
- 2 tablespoons butter
- 3 cups of your favorite barbecue sauce (Try the yummy Apple Dippin’ Sauce from PitCrewBarbeque.com )
- 1 cup chili sauce
- 8 hamburger buns
First off, make sure yer raccoon is good and skinned and all the innards are removed, ‘specially the Lymph Glands!
Next, toss yer ‘coon in a good stewpot and cover the meat with yer onion, celery, salt and pepper. Add enough water to cover yer meat and bring to a boil.
Cover and simmer fer, oh, ‘bout 1 hour or so, or until fork tender. When done, take the cooked ‘coon from the pot.
Remove the meat from the bones, then either cut into very small pieces (the meat, not the bones) or put through a grinder.
Next git out yer iron skillet and sauté up two onions and green pepper in butter until tender but not brown.
Add yer ‘coon meat in and yer barbeque and chili sauces. Heat thoroughly then serve’em up on toasted hamburger rolls.
Dang, now that’s good eatin’!