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Soul Food Online's Recipe Collection

 

raccoon and dressing

3 to 4 to 6 lbs. each
5 Tab. salt
2 tsp. pepper
2 cups of flour
1 cup of shortening
8 medium onions, peeled
12 small bay leaves

Cut prepared raccoon in serving pieces. 
Reserve meaty backs and legs for baking.
Cook remaining pieces in water to make 
broth for gravy and dressing.
Add small amount of seasonings. Simmer until
meat is tender; strain, and use only the broth.
Sprinkle back and leg pieces with salt and pepper.
Dredge with flour. Heat shortening in heavy skillet. 
Add meat; brown on all sides. Transfer pieces to roaster; 
add onions and bay leaves. Cover. Bake in 350 f. 
oven 2 hours until tender. Make gravy by adding 
flour to drippings in pan. Use raccoon broth for liquid. 
Serve pieces over dressing, pass gravy.

Dressing: 3 loaves day old bread, crumbled
2 1/2 tsp. salt
1 tsp. pepper
2 1/2 tsp. powdered sage.
4 eggs, beaten
1 1/2 ounce package dehydrated onion soup
4 stalks of celery, chopped
1/2 cup raccoon broth....Bake in large shallow pan in 350 oven for 30 min.

Serves 24
 

 

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