Recipe Categories
Meat 
Raccoons

Shanna's Coon Goulash

8 pounds Raccoon; fat removed,
with meat cut into 1 1/2" cubes
6 tablespoons Butter
3 cups Broth
2 Garlic cloves; minced
2 Bay leaves
1 teaspoon Salt
1/4 teaspoon Cayenne pepper
3 tablespoons Flour
1 cup Tomatoes

Brown meat cubes in 3 tablespoons butter. Add broth, garlic, bay leaves, salt, and cayenne; simmer, covered, for 2 1/2 hours. Cream remaining 3 tablespoons butter and the flour together, add a bit of liquid, then return to the pot. Cook, stirring, to thicken. Add tomatoes and cook gently, covered, for 30 minutes, stirring from time to time. This recipe yields 8 to 10 servings.