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 possible to track the history of meal recipes far back into ancient history, at least as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, generally, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to food historians is a series of stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and afters, something that is very familiar to us today. Aspicius recounts how the chefs of Roman times made use of many different herbs and spices, including some familiar names like thyme, fennel and dill. For the decades that followed, the rich and powerful families of the West competed with each other to serve the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. However, it was during the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes to help cooks of their time. The arrival of television gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Barbequed Raccoon recipe.
