Cranberry Raccoon in Crockpot

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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

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