In defense of our friend Ward Dossche, Facebook really should
be more forgiving to those who are not vegetarians. Especially
those who love fresh game, such as raccoon.
Unfortunately, few people know how to properly prepare and cook
raccoon. Which is a shame, as they miss out on one of nature's
finest treasures. However, I have found the secret as to how to
do this, so that Facebook will have no excuse but to lift its
banishment of Ward Dossche from its little corner of cyberspace.
According to those in the know, barbecued is best -
1 bn Celery
3 cl Garlic; chopped
2 lg Red onions; quartered
1 lg Apple; quartered
3 Hot red peppers
1 c Vinegar
3 tb Salt
BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is
experienced remove the glands as well as the skin. Pull celery apart
and wash. Place all ingredients in pot with enough water to cover
raccoon. Bring to slow boil and cook until tender or until fork goes
in easily, about 1-2 hours depending upon size of raccoon. Remove meat
from pot, cut off front and back legs; cut remainder into four pieces.
Place on rack, brush with your favorite barbecue sauce. Place in 400
deg. oven; turn and baste frequently with barbecue sauce until a golden
brown, 45 minutes to 1 hour. Serves 6.
Collected by Bert Christensen
Every Bottom Needs A Top
* Origin: news://eljaco.se