Got this dandy from my FB buddy Michelle Cohen Littekin, and Lawdy, ainâtâs nothinâ like the fine aroma of a good Virginny raccoon bubblinâ in the stewpot!
The key here is to git yerself a goodÂ âcoon! Try your darnest to git a fresh, young backwoods one, a good 5-pounder, not one them city raccoons thatâs been feeding on trash cans and grow to the size of a â62 Corvair. Do it right and yaâll belovinâ every bite!
- 1 young 4-6 lb raccoon cut into pieces
- 1 onion chopped
- 1 cup chopped celery
- 1/2 green pepper
- 2 tablespoons butter
- 3 cups of your favorite barbecue sauce (Try the yummy Apple Dippinâ Sauce from PitCrewBarbeque.com )
- 1 cup chili sauce
- 8 hamburger buns
First off, make sure yer raccoon is good and skinned and all the innards are removed, âspecially the Lymph Glands!
Next, toss yer âcoon in a good stewpot and cover the meat with yer onion, celery, salt and pepper. Add enough water to cover yer meat and bring to a boil.
Cover and simmer fer, oh, âbout 1 hour or so, or until fork tender. When done, take the cooked âcoon from the pot.
Remove the meat from the bones, then either cut into very small pieces (the meat, not the bones) or put through a grinder.
Next git out yer iron skillet and sautÃ© upÂ two onions and green pepper in butter until tender but not brown.
Add yer âcoon meat in and yer barbeque and chili sauces. Heat thoroughly then serveâem up on toasted hamburger rolls.
Dang, now thatâs good eatinâ!