Ingredients

1 raccoon (cleaned & skinned of course)
8 carrots
2 onions, chopped
6 stalks of celery
1/2 tsp. thyme
1 bay leaf
2 C. red wine (not to drink while you are waiting)

Cooking Instructions

Let coon cool thoroughly. Remove heat and legs. Place in a large pot filled with enough salt water to cover the critter. Add carrots, celery, onion, thyme and the bay leaf. Bring to a boil. Continue to boil about 45 minutes. Drain and dry meat. Crank up the oven to 375 degrees. Put coon in a roasting pan and cover with wine and cooked vegetables. Cover with foil and bake for 2 1/2 hours. Remove foil and let brown. Serve with your favorite sauce.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)