Submitted by Janet Fossey of Indivisible Take Action Now, Missouri. Janet’s Great Grandmother Sadie Eudy is the author of these recipes.
Preheat your oven to 350 degrees. Remove every bit of fat that you can from the raccoon. Remove the “kernels'' under each front leg. Soak the coon in salt water overnight. It won’t need any more salt. Put the coon in a roaster, pour on water, leaving 1 inch or more from the top so it won’t boil over, put a lid on and bake in the oven for several hours depending on the coon.
Roast for 2 1/2 to 3 hours, or until meat falls from the bone. (I cook with wood so I don’t have a definite temperature but I’ll say 350 degree oven).
Now we will eat this for 3 or 4 days in a row then we get sort of tired of it, so with the next raccoon I will generally cut the meat from the bones, and grind and use as hamburger in a meatloaf.
I also make baked raccoons by cutting the coons up in serving pieces and soaking overnight. Parboil in salt water, making sure to change the water often. When partly done place in a roaster. Layer coon and mixed pickling spices and brown sugar between each layer. Bake until good and tender and baste with the drippings. Add some peeled sweet taters about 45 minutes before you are going to eat. I like all these recipes the same but I’m pretty fond of coon.