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Roast Raccoon

1 Raccoon; (4-5 lb.), dressed whole, all fat removed
4 lg Green apples; quartered
2 c Beef or chicken stock
4 Wide strips fat salt pork; cut 1/4 inch thick
4 md Onions; peeled
2 tb Instant minced chives
2 tb Chopped fresh parsley
1 tb Instant flour
Salt; pepper to taste

Raccoon is good only when caught in cold, freezing weather. To prepare it for roasting, remove all fat and the scent glands along either side of the backbone and in the small of the back, as well as under each front leg. Soak it in cold water for at least 3 hours, drain and parboil in water for at least 1 hour.

If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Skim excess fat from pan juices and add chives, parsley, and flour. Stir over medium heat till thickened and serve on side as gravy.

Serves 6-8

Serve with: baked yams or candied sweet potatoes.

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