Roast Raccoon - cooking recipe

Ingredients

1 whole raccoon (15 lb. or under)
Marinade (recipe follows)
1 large onion
3 or 4 whole cloves
2 or 3 carrots
2 bay leaves
1 pod mild chili pepper
salt
cooking oil

Preparation

Marinate the animal 4 to 6 hours; drain and blot dry inside and out.
Reserve the marinade liquid.
Put the coon in a large pot; cover with cold water to which has been added 1/2 cup per quart of the strained marinade.
Stick the cloves in the onion. Quarter the carrots; add them and the bay leaves, chili pod and salt to the pot.
Cover; simmer slowly for 1 1/2 to 2 hours. Remove the raccoon; drain and blot dry.