Posted by Suzanne McMinn @ 6:03 am | Permalink
In the Kitchen, Wild Kingdom
To Spice’s delight, the bird feeders are back in the tree. The very bad, no good raccoon who was tearing down and stomping on my feeders seems to have moved on.
Just in time. My cousin’s mother gave me a cookbook the other day. I flipped it open, and I swear, the book fell open on this recipe. I just about fell off the couch.
Raccoon
1 medium raccoon
salt and pepper
water
vinegar
red pepper to taste
2 or 3 sliced onionsClean coon. Soak in salted water or vinegar overnight or longer. Remove coon, wipe dry. Cover with a coating of red pepper and water made into a paste. Place in a 350 degree oven for three hours. When coon is tender, remove from oven and remove coating of red pepper. Salt and pepper to taste, cover with sliced onions, placing onions in cavity. Bake for an additional one hour or until tender. Be sure to place on rack with drip pan to catch all of the fat. Serve with sweet potatoes.
Who knew sweet potatoes went with roasted raccoon? 
(Winner of Swept Away–#16–TeresaH! Email me!)
Can you tell I’ve got company coming for the weekend? I’ve been on a baking binge–banana muffins, bread, cookies, brownies….plus I made a major swing by the farmers’ market. Doesn’t that all look good?!
I went blackberry picking again this morning, and I’m cleaning house now. Arriving this afternoon is a writer friend and her daughter. There will be lots of playing in the river, porch swinging, and oh yeah–eating! What are you up to?
