Raccoon With Red Wine And Garlic - cooking recipe

Ingredients

1 (10 to 15 lb.) raccoon
1 whole onion
6 cloves garlic
2 bay leaves
3 c. celery, chopped
1 Tbsp. black peppercorns
1/2 c. onions, chopped
1/4 c. leeks, chopped
1 whole bulb garlic, unpeeled
2 Tbsp. fresh ginger, peeled and julienned
2 1/2 to 3 c. Chablis wine

Preparation

Clean raccoon well.
Cut into 8 sections.
Parboil in water to cover.
Add whole onion, 6 cloves garlic, bay leaves, 1 cup chopped celery and 1 teaspoon peppercorns.
Cover.
Cook over low heat for 2 hours.
Remove meat from kettle and drain.
Set aside.