Baked raccoon is both easy to prepare and a very tasty and versatile dish that pairs well with just about any side. I’ve baked them several different ways.
You can load the pan up with onions, celery and carrots and bake or you can smother the raccoon in cream of mushroom gravy.
I personally like to roast or bake with peppers, onions and celery. Plate it with silky mashed sweet potatoes and garden vegetables.
1 large raccoon cleaned and rinsed
1 large yellow onion sliced (vidalia preferably)
2 cloves chopped garlic
3 celery stalks
1 green bell pepper chopped
1/2 tsp. red pepper flakes
2 1/2 tsp. bay or Cajun seasoning
1 cup chicken stock or bouillon
salt and pepper to taste
1. Place the raccoon in a large roasting or baking pan
2. Season both sides of the raccoon with the bay seasoning and red pepper flakes
3. Add the onions, peppers, garlic and celery to the pan
4. Pour the stock in the pan
5. Cover with foil and cook on 325 until tender. Times will vary depending on how old and size of raccoon.
Baked sweet potatoes or mashed sweet potatoes are delicious with the baked raccoon and some fresh collard or mustard greens cooked in pork fat.