Recipe Categories
Meat 
Raccoons

Cullen's Stuffed Coon

8 pounds Raccoon
Water
Salt; as needed
Apple-Raisin Stuffing; see * Note
4 slices Salt pork

Soak the raccoon in salted water to cover for 18 hours, changing salted water once. Fill with Apple-Raisin Stuffing; skewer closed. Put in a roaster with 1 cup water. Sprinkle lightly with salt and cover with 4 slices of salt pork. Roast at 350 degrees for 1 1/2 to 2 hours, or until tender. When the raccoon browns on top, turn it. Baste frequently to prevent drying. This recipe yields 4 to 6 servings.

Yield: 4 servings

*note
Apple raisin stuffing recipe:

1 1/2 c. chopped onions and celery
1 1/2 c. unpeeled diced apples
1/2 c. butter
8 c. (7 1/2 oz.) pkgs. unseasoned bread cubes
1 1/2 c. raisins
1/2 lb. bacon, cook crisp, drain and crumble
1/4 c. chicken broth
1/4 c. chopped parsley
2 to 3 tsp. poultry seasoning
Salt and pepper to taste
Saute onions, celery and apples in butter until tender. Add bread, raisins, bacon, broth, parsley, poultry seasoning, salt and pepper. Toss over low heat 2 minutes. Use to stuff 12 to 15 lbs. turkey. Moisten any remaining stuffing with additional broth. Bake in covered, buttered baking dish in moderate oven to heat through. Makes about 11 cups.