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Miles Sterner's Roasted Raccoon

A roasted raccoon soaked in salt water, parboiled, stuffed, and served with brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Miles Sterner's Roasted Raccoon

Ingredients

Directions

Prepare

  1. Soak the raccoon in salt water overnight.

  2. Parboil the raccoon.

  3. Stuff the raccoon as you would a turkey.

Cook

  1. Place the raccoon in a pan.

  2. Add an onion or other flavoring if desired.

Serve

  1. Make brown gravy and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Raccoon
The main meat, providing the body and flavor of the dish.
Onion
Adds aroma and mild sweetness to the meat as it cooks.
Brown gravy
Adds moisture and savory flavor when served with the meat.

The step that matters

Parboil the raccoon. Parboiling partly cooks the meat before the final cooking, so the thickest parts finish cooking evenly without the outside drying out.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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