RACCOON POT ROAST
4-5 dressed young raccoons (no old Ridge-Runners) 5 lb. Potatoes 4 lb. carrots 6 lg. onions 6 whole celery stalks 2 pkg. brown gravy mix 2 beef bouillon cubes Salt and pepper to taste
Soak raccoon in salt water overnight. Drain and quarter the meat the following morning. Place meat in the bottom of a 16-20 quart kettle, cover with water, adding brown gravy mix, bouillon cubes, salt, pepper, celery, carrots, onion and potatoes in that order. Cover and cook 2-3 hours or until potatoes are done. This will serve 6-8 with enough usually left for raccoon sandwiches the next day. |