Marinating tenderizes raccoon in this classic German recipe. Serve with hot buttered egg noodles, braised red cabbage, rye bread, and a good beer.

3 to 3½ pounds raccoon pieces.

Marinade:
2 cups red wine
1 cup water
½ cup cider vinegar
2 cloves garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves
½ teaspoon dried marjoram leaves
10 whole black peppercorn

½ cup all-purpose floor
6 slices bacon, cut up
8 ounces fresh mushrooms, cut into quarters
1 cup chopped onion
1 to 3 tablespoons butter
1 teaspoon salt
½ cup dairy sour cream

4 to 6 servings

In large glass or ceramic mixing bowl, combine raccoon pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 3 to 4 days, tuning raccoon pieces daily.

Lift raccoon pieces out of marinade. Pat dry with paper towels; set aside. Strain and reserve 1 ½ cups marinade, discarding herbs and excess marinade. Place flour on a sheet of waxed paper. Add raccoon pieces, turning to coat.

In Dutch oven, cook bacon over medium head until almost crisp. Add mushrooms and onion. Cook until onion is tender, stirring occasionally. Remove vegetable mixture with slotted spoon; set aside.

Add 1 tablespoon butter to pan. Add raccoon pieces. Brown on all sides adding additional butter if necessary. Return vegetable mixture to Dutch oven. Add salt and reserved marinade.

Heat to boiling. Reduce heat; cover. Simmer until raccoon pieces are tender, 1 ½ to 2 hours.

With slotted spoon, transfer raccoon pieces to heated serving platter. Set aside and keep warm.

Blend sour cream into cooking liquid. Cook over medium heat until heated through, stirring occasionally; do not boil.

Serve sauce over raccoon.