Raccoon Stew



1 raccoon cleaned, cut into pieces
6-12 red potatoes (depending on size)
1 lb. carrots (cut into quarters/chunks)
2 white onions quartered
1 bay leaf
1 garlic clove (sliced)
5-10 whole pepper corns
1/4 - 1/2 cup olive oil
1 cup flour
salt and pepper to taste
red wine (adjust amount to your liking)

Dredge meat in flour, coat well. Heat oil in a large fry pan to medium, add meat and brown. Add contents of fry pan to a large stew pot, add veggies, and other ingredients. use enough water/wine to mostly cover all the contents. Simmer 1-2 hrs until meat falls off bone. Serve with cream biscuits (recipe below). 

Cream Biscuits:

2 cups self-rising flour
1/2 pint whipping cream
1 tablespoon sugar

Mix all ingredients until a stiff dough forms , roll to1/2" thick, cut with ice-tea glass or at least a 2 1/2" biscuit cutter. Place on un-greased baking sheet in 425 degree oven for 10-12 minutes until golden on top.     


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