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Raccoon Stew


1 (4 lb.) raccoon, cut into cubes
2 or 3 onions, sliced
2 to 3 c. canned tomatoes, chopped
Salt & pepper
Bay leaf
Dash of Worcestershire sauce
Carrots
Onions
Potatoes
Turnips


Brown the meat cubes slowly in a Dutch oven. There should be enough fat within the tissues that no additional oil is required. Add onions during the last of the browning process so they won't become scorched. Reduce the heat, add enough tomatoes and liquid to cover the meat, season and cover. Simmer over low heat until almost completely tender. Add cubed vegetables of your choice and continue to simmer until vegetables are tender. Serve hot with biscuits.





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