To speed preparation of this spicy Southern dish, make the flour-and-oil roux while the raccoon pieces are in the pressure cooker.
Oct 29, 2008
SOURCE: Skunk B Gone
To speed preparation of this spicy Southern dish, make the flour-and-oil roux while the raccoon pieces are in the pressure cooker.4 to 5 pounds raccoon pieces, fat and glands removed.
6 - 7 Servings
Roux:
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Vegetable Mixture:
1 ½ cups chopped onion
¾ cup chopped green pepper
¼ cup chopped celery
¼ cup snipped fresh parsley
1 or 2 cloves garlic; minced
1 can (28 ounces) whole tomatoes, cut up, juice reserved
1 cup water
1 teaspoon salt
¼ teaspoon cayenne pepper
Hot cooked rice
Cook raccoon pieces in pressure cooker. Cool cooker. Remove raccoon pieces from cooker; set aside to cool.
Heat oil in large saucepan over medium heat. Stir in flour. Cook, stirring constantly, until dark golden brown, about 15 minutes.
Stir in vegetable mixture carefully. Stir in tomatoes and tomato juice, water, salt and cayenne pepper. Heat to boiling. Reduce Heat to medium-low. Cook, uncovered, until sauce thickens, about 1 hour.
Remove raccoon meat from bones while sauce cooks. Set meat aside; discard bones. When sauce is thickened, add raccoon meat to sauce. Cook until heated through, about 5 minutes. Server over hot rice.
