Stuffed roast racoon^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sweet potatoes, mashed |
| ½ | cup | Raisins |
| 1 | cup | Bread crumbs |
| 2 | Apples, peeled and chopped | |
| ¼ | cup | Butter, melted |
| Salt and pepper to taste | ||
| 4 | pounds | To 5 racoon |
Directions
First make the stuffing; mix together all ingredients (except racoon, of course) gently until blended. Set aside. Wash racoon meat thoroughly and dry with a cloth. cut off some of the fat, leaving just enough for a thin layer. Salt the inside of the coon. Stuff gently with the sweet potato mixture and sew opening shut. Bake at 325F. for about 3-4 hours. When half done, turn over so all sides will be browned. Serve with a crisp vegetable salad. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 06-01-95