1 racoon
1 bunch celery
3 cl garlic, chopped
2 large red onions, quartered
1 large apple, quartered
3 hot red peppers
1 cup vinegar
3 tbsp salt
Directions
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 barbeque sauce. Place
in 400 deg. oven; turn and baste frequently with barbecue sauce until
a golden brown, 45 minutes to 1 hour. Serves 6.
Servings: 6 servings
Barbequed Raccoon Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the far past, in fact as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
Moving on, we find some books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the curry that is popular today, but instead descriptions of the types of meals on the menus of the rich people of those days. By the advent of the 1900s, cook books were greatly in demand mostly as a result of better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Barbequed Raccoon recipe.
