ROADKILL CUISINE by Julie Youngin
Now that several months have passed, I suppose it’s time to let the raccoon out of the bag. If you recall, last fall there was a Friday evening where the Women’s Club and The Felix Walker Chapter of the Moonshining, Hog-Calling, Possum-Eating Brotherhood of America had separate potluck gatherings. For the ladies I prepared my usual Crock-Pot of beef stew. The boys love my Crock-Pot raccoon, so I cooked them up a batch.
I am a member of the Women’s Club, so I dropped off the raccoon stew off on my way to our dinner. It wasn’t until I removed the lid on the beef stew that I realized I’d made a mistake. Left with little choice, I went ahead and served the ladies the Crock-Pot raccoon. It was a hit, and I had several requests for the recipe.
Sloe Hoehandle stopped by the house on Saturday to return the empty crock. He said the boys were already looking for an excuse to have another event so they could enjoy more of my raccoon stew. I’m certain I could serve them dog food, and no one would take notice.
For those ladies who requested recipes, here is the one for what you actually ate.
RACCOON IN A CROCK
1/4 c. honey
1 c. chicken broth
3 tbsp. vinegar
3 tbsp. cream sherry
2 tbsp. soy sauce
1/4 tsp. garlic salt
Clean raccoon, quarter, and remove fat. Put pieces into a Crock-Pot . Mix all other ingredients, and pour over meat pieces and stir. Cover and cook six to eight hours. Remove grease and eat.
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