Baked Raccoon
 

1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tbsp. Salt
1/3 tsp black pepper
Salt
Sugar
1 onion
3 stalks celery
3 carrots, diced
2 cloves garlic
1 clove
1 tsp sage
1/4 cup vinegar
1 tsp dark brown sugar

Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair.
Remove scent glands and kernels under legs.

Wrap coon in plastic wrap or tinfoil and chill thoroughly or freeze for several hours.
Trim off all but a thin layer of fat and any discolored spots.
Wash well in lukewarm water.

Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife.
Put into 6 qt. kettle, add water to cover, then vegetables, salt, sugar, seasonings, garlic and pepper.
Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).
Puree vegetables in a blender to thicken sauce.

Bake sweet potatoes or winter squash to go with the dish.
A tart vegetable such as sweet-sour red cabbage, or pickled beets, pickled okra are a good accompaniment.

Serves 4.