RE: Raccoon
Bandit pie
1 raccoon
1 ½ cups white wine
1 tsp. beef bouillon
2 lbs. Potatoes
1 small onion, grated
1 egg, beaten
1 large onion chopped
2 cloves garlic, minced
½ cup celery, chopped
1 cup carrots, shredded
½ cup fresh parsley, chopped
1 8 oz. Can sliced mushrooms, drained or fresh equivalent
1 tsp. thyme
½ tsp. dry mustard
1 tsp. salt
½ tsp. pepper.
Clean and remove all fat from raccoon, cut into pieces and place wine and bouillon with the pieces in a pressure cooker. Cook for 25 minutes at 15 pounds pressure. Allow to drop in pressure when cool debone and reserve meat and broth separately.
Cook potatoes until tender, drain and mash. Allow to cool slightly they stir in the grated onion and beaten egg.
Place onion, garlic, and celery in pan with ¼ cup of reserved liquid. Cook over medium heat stirring occasionally for 10 minutes until onion and celery are soft. Add remaining ingredients, diced meat and 1 cup of reserved liquid. Bring to a boil and reduce liquid by ½.
Transfer to a greased 3-quart casserole dish. Top with the mashed potatoes. Bake at 375 for 15-20 minutes until heated through and slightly browned.
BEAVER OR RACCOON ROAST WITH BARBECUE SAUCE RECIPE
1 small to medium beaver or raccoon cut into serving size pieces
1/2 tsp. salt
1 teaspoon instant minced onion
3 tbsp. brown sugar
1/2 cup chili sauce
1 1/2 teaspoon Worcestershire sauce
1 ( 7 oz.) bottle of beer or pickle juice
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce