Southern-Style Raccoon Stew

local_grocery_store Ingredients

• 1 medium-sized raccoon, cleaned and dressed, cut into small pieces
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can diced tomatoes
• 4 cups chicken broth
• 1 tsp paprika (smoked paprika preferred)
• 1 tsp thyme, dried
• 1 bay leaf
• Salt and pepper (to taste)

restaurant_menu Method

1. 1.In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the raccoon meat and brown on all sides, about 5 minutes. Remove from the pot and set aside.
2. 2.Add the onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes. Add the diced tomatoes, chicken broth, paprika, thyme, bay leaf, salt, and pepper, and stir to combine.
3. 3.Return the raccoon meat to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, until the meat is tender and falling off the bone.
4. 4.Remove the bay leaf and discard. Serve the stew hot with a side of cornbread.

lightbulb_outline Tips

• chevron_rightIf you can't find raccoon meat, you can substitute with beef or pork. Just make sure to adjust the cooking time accordingly.
• chevron_rightLeftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.