Story by Suzanne Gibson | Feb 24, 2016
Photography by Keith Borgmeyer

Gourmet_RecipeSkin and clean raccoon, make sure scent glands are removed from the legs and remove any excess fat. Once cleaned, cover raccoon with water in a pot with 1 large onion, 2 carrots, 2 stalks of celery, a couple of bay leaves and black pepper to taste. Bring to a boil and let boil for 2-3 hours to remove excess fat and tenderize raccoon.

Remove from water and let rest for 15 minutes. Season with your favorite barbecue rub and place on smoker at 250 degrees or roast in oven at 250 degrees for 2 hours to allow raccoon to take on smoke flavor.

Remove from the smoker and pull meat from bone. Meanwhile saute 1/2 onion, 1 tablespoon garlic in a little oil until translucent.

De-glaze pan with 1 can beer. Add 2 cups of your favorite barbecue sauce and 1/2 cup honey. Put pulled raccoon in pan with sauce and continue stirring until sauce sticks to the meat. For extra spice, add red pepper flakes.

COLE SLAW

1 bag of shredded cabbage
1 red onion
1 bottle of creamy slaw mix
Put cabbage in a bowl, cut onion into thin strips and mix.
Thoroughly mix in dressing and set aside.

BUNS

1 Pack of 18 King Hawaiian rolls, cut in half
1/2 stick of butter
1 teaspoon poppy seeds
1/4 cup honey
1 tablespoon Worchester sauce
1 tablespoon yellow mustard

DIRECTIONS:

Salt and Pepper to taste

Melt butter and combine other ingredients, brush over buns. Pour excess between buns. Place buns in oven to warm up. Assemble sliders.