Young raccoon’s are preferable, they are tasty and tender when roasted slowly. Cover and cook on low heat until raccoon is nice and tender.
- 2½ to 3 pounds raccoon pieces, fat and glands removed
- 1 cup finely chopped cranberries
- 1 cup apple cider
- ¼ cup honey
- 1 teaspoon grated orange peel
- ¾ teaspoon salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
Place raccoon pieces in large saucepan. In small mixing bowl, combine remaining ingredients; mix well. Pour over raccoon pieces. Heat to boiling. Reduce heat; cover. Simmer until raccoon is tender, 2 to 3 hours, stirring once or twice.
Yield: 3-4 people
Time: 2-3 hours