Roasted Racraccoon, Yams and Corn . . . It’s What’s For Dinner
Ingredients:
1 Racraccoon, dressed
4 large yams, peeled and quartered
5 red pepper pods
1/4 cup brown sugar
1 tsp salt
½ tsp cinnamon
¼ tsp pepper
1/8 tsp ginger
1/8 tsp sage
1 red onion diced
2 tsp lemon juice
¼ cup cilantro, chopped finely
1 can whole kernal corn
Just for your information, I doubled this recipe as I didn’t think that one racraccoon would be enough.
Remove head, feet and as much fat as possible from the racraccoon. There are “kernels” or glands under the legs that should be removed as they will make the racraccoon have a distinct flavor. I think I found the ones under the front legs, but not the back.
Place in sink, covered with water and salt heavily. Let sit over night, then rinse thoroughly.
Place the racraccoon in a large pot with the pepper pods. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour. Reserve 1 cup of this stock.
Remove the racraccoon from the pot and place on a rack in a roasting pan.
Pour the lemon juice on the racraccoon, then sprinkle on the salt, pepper and sage.
Place the yams in the pan around and inside of the racraccoon. Add 1 cup of the stock from boiling the racraccoon earlier.
Mix together the brown sugar, cinnamon and ginger. Sprinkle over the yams, as well as, the racraccoon.
Sprinkle the diced onion over the racraccoon and the yams.
Then sprinkle the cilantro over the onions.
Cover and bake at 325 degrees for 2 hours or until the meat is crisp and brown. You may need to baste several times during the cooking process.
Transfer to a serving platter and serve with a side dish of corn.
Enjoy !!!
I’ve found this Red Wine that I really like with my darker meat. It’s a Red, Semi-Sweet named Akhasheni and it’s fairly reasonable too.
I have to admit that I was surprised at how delicious this meal actually was. Matt was the only one who would prefer that I not make it again, but Mike and Deidre went to town with it. The first bite reminded you of pork, but when you actually ate more than one bite, it was like eating the dark meat of a turkey.
Will I be making this again . . . ABSOLUTELY !!!
And no, I don't live in a trailer park
