Be sure to remove every bit of fat inside and outside. All layers of fat must be removed. Under the armpits of the front legs, on either side of the spine and also in the small of the back, you’ll find several small round kernels. These are the scent glands. They must be removed before cooking. Be sure you get them from all those places.
Raccoons and muskrats are dark meat, but when properly prepared they are flavorful and excellent dishes.
one raccoon,
one quart water,
one pint vinegar,
one tablespoon salt,
one tablespoon pepper,
one tablespoon brown sugar,
one quarter ounce of pickling spices,
one onion diced,
four small potatoes,
four small carrots,
one recipe of baking powder biscuits
Cut prepared raccoon into serving pieces.
Mix water, vinegar, seasonings, sugar and spices together. Put raccoon pieces in this brine for at least eight hours. Then drain, put in a stewing kettle, and cover with water.
Cook until raccoon meat is tender.
Then add onions, potatoes, and carrots. When all the ingredients are tender, remove them from the broth.
Thicken the liquid with browned flour and butter and season to taste.
Place the meat and vegetables in a dish and cover with the gravy. Cover the top with your own recipe for baking powder biscuits, with a little extra shortening added, to make them more tender.
Cut a vent in the dough.
Bake in 450 degree oven until brown, about 12 to 15 minutes.
–Helen Attaquin