Allegheny Roast Coon Recipe

• 7 lb Raccoon - (to 8 lbs) fat removed Water
• 2 Tbsp. Salt
• 1/2 tsp Freshly-grnd black pepper
• 1 x Onion sliced
• 3 x Carrots cut into chunks

1. Parboil the raccoon in water to cover with salt, pepper, onion, and carrots for 3 hrs.
2. Put in roaster, and add in 1 c. of the parboiling broth, strained.
3. Roast uncovered at 375 degrees for 2 hrs.
4. This recipe yields 10 to 12 servings.

water, salt, freshlygrnd black pepper, onion, carrots

Taken from cookeatshare.com/recipes/allegheny-roast-coon-63425 (may not work)