Recipes / Father's wild-game notebook
Father's Family Recipe · Historical Notebook · Printable
Roast Raccoon
Ingredients
- 1 raccoon
- 3 teaspoons salt (heading)
- 3 cups sweet potatoes, mashed
- ¾ cup raisins
- 2½ cups bread pieces
- 1¾ cups apples, diced
- ⅓ cup corn syrup
- ¼ cup butter, melted
Notebook directions
- Remove kernels (warty nodules on forelegs and both sides of spine).
- Wash meat and dry.
- Remove most of fat.
- Sprinkle cavity with salt (1 teaspoon).
- Mix potatoes, 2 teaspoons salt, raisins, bread, apples, corn syrup and butter, then stuff.
- Close cavity and sprinkle with salt and pepper.
- Roast in oven about 45 minutes per pound.
Family and notebook notes
The notebook specifies salt both in the ingredient list and separately in the directions; the amounts are recorded without attempting to resolve the discrepancy. Historical game preparation, not a validated food-safety or wild-animal handling guide.
This is an archival transcription of historical cooking rather than a validated contemporary preparation, processing, food-safety or storage guide.