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Miles Sterner's Roasted Raccoon

Roasted raccoon prepared by soaking, parboiling, stuffing, roasting, 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.

Roast and serve

  1. Stuff the raccoon as you would a turkey and place it in a roasting pan.

  2. Add an onion or other flavoring if desired.

  3. 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 of the dish, roasted whole in the pan.
Onion
Adds aroma and flavor to the meat as it roasts.
Brown gravy
Adds moisture and savory flavor to the served meat.

“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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