Yield: 4 Servings
|1 cup||White wine|
|1 teaspoon||Ground pepper; more to taste|
|1 teaspoon||Italian seasoning; more to taste|
|1 large||Onion; thickly sliced|
|6 \N||Cloves garlic; sliced|
Date: Mon, 29 Apr 96 11:59:09 PST From: "Chuck Beekman"
Quarter Raccoon. Marinate in Teriyaki for at least 24 hours turning and poking with a fork whenever you go into the refrigerator for a beer.
Pour wine and water in pot, layer meat and seasonings and garlic, put onions on top and cook under pressure for 20-30 minutes - time will vary depending on pressure and thickness of meat. Empty contents of pressure cooker in trash, eat the pressure cooker - no seriously. If not quite fork tender when removed, shake and bake until fork tender, Or pan fry like chicken until fork tender.
This works great for squirrel, my son's (8& 11) said it tasted like beef, which is their second favorite meat after venison. I would try it for Raccoon in a heartbeat.
PS - Add hot peppers where you think appropriate, or serve with a chipotle dipping sauce.
CHILE-HEADS DIGEST V2 #308
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .