Baked Cooking Raccoon Recipe

  • 1 raccoon, dressed and trimmed (around 5 to 6 pounds)
  • 1 tablespoon salt
  • 1/ pound salt pork, sliced thin
  • 1 teaspoon salt (additional)
  • 1/4 teaspoon pepper

Remove all fat possible from dressed coon. Remove the four scent glands, two of which are found deep in the pit under each foreleg and two below the tail. Care should be taken not to cut into glands. For ease in handling, the coon should be quartered, then placed in large kettle and covered with cold water to which the tablespoon of salt has been added. Soak for 24 hours. Drain, cover with fresh, unsalted water and parboil until meat just begins to be tender, about 1 hour. Drain and place in a large fairly shallow baking pan, season with 1 teaspoon salt and 1/ teaspoon pepper. Spoon stuffing around and under the meat, if desired. Lay slices of salt pork across top of meat. Bake uncovered in 375 oven until meat is brown and tender, around 2 hours.

Some rules do not mention the scent glands, but an old man who had hunted the hills of Vermont for seventy years swore they were there and must be removed if I wanted good sweet meat. I wasn’t sure just what they looked like, so to be on the safe side I cut a triangle of meat from each area in question and trusted to luck. It worked fine.

There is no better eating than a young coon properly baked. The meat tastes like the most delicate roast pork.