INGREDIENTS:

• 1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
  
• 3-4 cups cold water
  
• 1 tbsp. Salt
  
• 1/3 tsp black pepper
  
• Salt
  
• Sugar
  
• 1 onion
  
• 3 stalks celery
  
• 3 carrots, diced
  
• 2 cloves garlic
  
• 1 clove
  
• 1 tsp sage
  
• 1/4 cup vinegar
  
• 1 tsp dark brown sugar
  
  

1. Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands and kernels under legs.
   
2. Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water.
   
3. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 6 qt. kettle, add water to cover, then vegetables, salt, sugar, sesonings, garlic and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).
4. Puree vegetables in a blender to thicken sauce.
   
5. Bake sweet potatoes or winter squash to go with the dish. A tart vegetable such as sweet-sour red cabbage, or pickled beets are a good accompaniment.
   

INGREDIENTS:

• 1 raccoon
  
• 1 qt. cold water
  
• 1/8 cup salt
  
• 5 beef bouillon cubes
  
• 2 bay leaves
  
• 3 celery stalks (chopped)
  
• 2 onions (sliced)
  
• 1 bag packaged stuffing
  
  

1. Preheat oven to 350 degrees F.
   
2. Soak raccoon in cold salt water for 10 hours.
   
3. Rinse meat in cold water and refrigerate 2-4 hours.
   
4. Prepare stuffing according to package directions and mix with onions and chopped celery.
   Stuff raccoon cavity with stuffing. Close cavity tightly.
   
5. Place stuffed raccoon in roasting pan; add water, bouillon cubes, bay leaves.
   
6. After 2 hours, turn meat. Reduce heat to 300 degrees F. Cook for 1 more hour. Test roast; if not done, reduce heat and cook until done.
   
   

INGREDIENTS:

• 1 Opossum (about 2-1/2 pounds)
  
• 2-1/2 teaspoons salt
  
• Pepper to taste
  
• Flour
  
• 1/2 cup water
  
• 4 medium sweet potatoes
  
• 2 tablespoons sugar
  
  

PREPARATION:

1. Trim excess fat from opossum and discard. Wash quickly inside and out with warm water; drain thoroughly.
   
2. Rub salt and pepper well into the opossum inside and out. Sprinkle inside and out with flour. Lay the opossum on its back in a roasting pan.
   
3. Add water, cover and bake at 350 degrees F until about half done (45 to 60 minutes).
   
4. Split peeled potatoes in half lengthwise and place in pan around opossum. Add more water if needed.
   
5. Cover sliced potatoes and opossum and cook 30 more minutes.
   
   

INGREDIENTS:

• 1 opossum, skinned and cleaned
  
• Salt and pepper
  
• 1/4 cup fat
  
• 1/2 cup chopped onion
  
• 1/2 cup chopped celery
  
• 6 cups bread cubes
  
• 1 teaspoon salt
  
• Dash pepper
  
• 1-1/4 teaspoons poultry seasoning
  
• 1/3 cup water
  
• 1 sweet potato per person
  
  

1. Rub opossum with salt and pepper.
   
2. Melt fat in skillet; add onion and celery and cook until tender.
   
3. Combine bread cubes, salt, pepper and poultry seasoning with onions and celery.
   Add water and mix thoroughly.
   
4. Fill the body cavity.
   
5. Close by sewing the skin together with a heavy string or by skewering the skin together and lacing with a heavy string. Place, underside down, on rack in shallow roasting pan.
   
6. Roast at 300-350 degrees F 2 to 2-1/2 hours or until well done, basting occasionally with drippings and sprinkling lightly with flour after each basting for a crisp, crackly crust.
   
   

INGREDIENTS:

• 5 - 7lb raccoon, dressed, not cut up
  
• 1/2 lb sausage meat
  
• 3 tbsp butter
  
• 1 onion, chopped
  
• 1 cup chopped celery
  
• 2 tsp salt
  
• 1/2 tsp pepper
  
• 1/4 cup cream
  
• 2 cups corn bread crumbs
  
• 2 tsp sage
  
• 3 tbsp chopped parsley
  
• 1 tsp marjoram
  
• 1/2 tsp mace
  
• 1/4 cup orange juice
  
• 1 cup red wine
  
  

PREPARATION:

1. In a skillet, saute the onion and celery in the butter.
   
2. Add the sausage meat and cook until brown. Drain off the fat.
   
3. In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.
   
4. Salt and pepper the raccoon inside and out.
   
5. Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.
   
6. Turn over when half done.
   
7. Baste frequently with the wine and the pan juices when they cook out.