Allegheny Roast Coon

Recipe Ingredients

7 lbs	3178g / 112oz	Raccoon - (to 8 lbs) - fat removed
		Water
2 tablespoons	30ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1		Onion - sliced
3		Carrots - cut into chunks

Recipe Instructions

Parboil the raccoon in water to cover with salt, pepper, onion, and carrots for 3 hours. Put in roaster, and add 1 cup of the parboiling broth, strained. Roast uncovered at 375 degrees for 2 hours.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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