INGREDIENTS & DIRECTIONS

• 1 raccoon (preferably trapped before it gets into the hen house)

• 2 qts. water

• 1/2 cup salt

  
  

Clean raccoon thoroughly and trim off all fat. Soak in salt and water overnight. Rinse and wipe dry. Disjoint. 

• 1/2 cup flour

• 1 tsp. salt

• 1/2 tsp. pepper

  
  

Add raccoon pieces and shake well to coat.

In a large skillet heat 1/4 cup salad oil. Add pieces and brown well over medium heat, turning often.

Thaw one 6 oz. can frozen orange pineapple juice concentrate and put in a blender with:

• 1/3 cup brown sugar

• 1/2 cup wine vinegar

• 1 tsp. salt

  
  

Blend until smooth and pour over meat. Cover skillet and simmer for 3 hours or until tender.

In a small bowl blend:

• 3 Tbsp soy sauce

• 3 Tbsp corn starch

  
  

Add mixture to the skillet stirring constantly until cooking liquid has thickened. Serve immediately.

Makes 8 servings.