Recipe Categories
Meat 
Raccoons

James's Stuffed Roasted Coon

1 lb Sweet potatoes; mashed 
1/2 c Raisins 
1 c Bread crumbs 
2 Apples; peeled and chopped 
1/4 c Butter; melted 
Salt and pepper to taste 
4 lb To 5 raccoon

First make the stuffing; mix together all ingredients (except raccoon, of course) gently until blended. Set aside. Wash raccoon 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 325°. for about 3-4 hours.
When half done, turn over so all sides will be browned.