Sprinkle raccoon well with tenderizer.
Let set in the refrigerator for 24 hours.
Remove from the refrigerator, place in a big pot and parboil.
Take out of pot and place in a large baking pan.
Put all of the ingredients on the raccoon except the potatoes.
Place in a 325\u00b0 oven and bake for 30 minutes.
Put the potatoes all around the raccoon and let bake 1/2 hour or until raccoon is brown.
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.
Rub the raccoon with salt and pepper.
Cut small slits in the animal and insert garlic slivers into these.
Place on a rack in a roasting pan and roast about 3 hours at 300\u00b0 while basting with the drippings every half hour or so.
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.
Leave a 1/4-inch layer of fat on raccoon.
Cover carcass with cloth dipped in fat.
Place on a roasting rack in a shallow pan. Do not cover or add water.
Bake at 275\u00b0 to 300\u00b0 for 3 to 4 hours. Remove cloth the last 1/2 hour; baste several times with drippings and dust with flour after each basting for a crackly and crisp crust.
Boil raccoon until tender, about 2 hours.
Remove from liquid and drain.
Put in a rectangular baking dish and season well with salt and pepper.
Cut raccoon up into serving sizes.
Salt and pepper flour in a paper or plastic bag.
Add the meat and shake bag to coat with flour.
Fry in oil until browned.
Gradually add about a pint of water while stirring.
Add the garlic powder and bay leaves.
Cover and simmer about 2 hours or until tender.
Serve over rice or boiled potatoes.
Cut raccoon into serving size pieces, being sure to remove all kernels (located underneath each leg under the skin).
Place in a large pot of water and boil until tender.
Remove from water and place in roaster pan.
Sprinkle with salt, pepper, sage and about 1 cup of broth in which the \"coon\" was cooked.
Bake at 350\u00b0 for about 15 minutes with the roaster lid on.
Then remove the lid and pour catsup and small amount of hot sauce on each piece (both sides).
Bake an additional 15 or 20 minutes, uncovered.
Serve hot.
In Dutch oven,\tprecook
raccoon
in
water over medium heat for 1/2
hour.
Drain
well,
discarding
liquid.
Return meat to Dutch oven.
Add seasonings and onion.
Cover and cook 1 hour over low
heat.
Combine
vinegar
and barbecue sauce. Spoon over meat in Dutch oven.
Cover and continue cooking for an additional 1 to 1
1/2 hours or until meat is fork tender. Serves 4 to 6.
Clean raccoon.
Parboil in clear water and red pepper.
Cook until tender.
Remove from water; season with salt, pepper and garlic (diced).
Bake in oven at 350\u00b0 for 30 minutes.
Soak the raccoon in a vinegar and water solution for about 1 hour.
Drain and cut into serving size pieces.
Salt and pepper the pieces and cover with water in a boiler.
Add garlic and bay leaves and boil until meat is partly tender.
Remove meat and brown in a roasting pan.
Add a little flour to the pan drippings and mix in enough water to make a thin gravy.
Place the vegetables in the pan and bake at 350\u00b0 for about 45 minutes or until meat and vegetables are tender.
ettuce, bean sprouts, pork rind, fried shallots, and jicama in the
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rocessor or blender, process French fried onions on high for about
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
Grease a wok and heat over high heat, brown ground chicken for 4-5 mins, breaking up lumps with the back of a spoon. Set aside. Add broccolini, pepper and bacon and cook for 2-3 mins, until tender. Add peas and green onion and cook for 1-2 mins. Return ground chicken to pan along with rice, soy sauce, tomato sauce, sambal and shrimp paste. Cook until hot. Serve topped with fried eggs and fried shallots.
or the onion rings and fried cornichons heat oil in a
ticky.
To make the fried rice, heat 1 tbsp vegetable
Slice or chop mushrooms. Saute the mushrooms in olive oil or butter. Set aside.
Prepare the macaronie and cheese according to package directiions.
Stir in mushrooms, tuna, soup, milk, peas, and half of the fried onions.
Place in a greased 11 x 7 baking dish. Bake, uncovered, at 325 degrees for 25 minutes. Sprinkle with remaining fried onions and bake 5 minutes longer or until heated through.
Boil egg and peel the shell.
Let the egg dry for 10 minutes.
Pour cooking oil into the pan and fry the boiled egg until the skin starts to be crispy and brown.
Take the egg out of the pan and remove the excess oil by placing on the clean kitchen napkin.
Mix the tamarind paste, sugar with water and heat up until boiled.
Taste the sauce as you want. you may add salt if you want.
Pour the sauce on top of fried boiled eggs.
Garnish the dish with fried shallots(red onion).
Serve with hot rice.