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Now carry on. Raccoon Sauce Piquant 5 or 6 pounds raccoon meat, cut into 1 1/2 inch cubes 3 pints or so cold water 32 ounces canned whole tomatoes 1 teaspoon garlic, finely chopped 6 ounces tomato sauce 1/2 cup celery, finely chopped 12 ounces mushrooms, including liquid 1/2 cups shallots, finely chopped 4 or 5 white onions, depending on size, finely chopped 1/3 cup bell pepper, finely chopped 1/4 cup fresh parsley, finely chopped Cayenne pepper to taste Salt to taste Pepper to taste Parboil raccoon.
3. Return squirrel to skillet. 4. Add remaining ingredients to skillet. Add enough water to fully cook rice. Cover and cook until rice is done and water is absorbed. Note: If you have older squirrels, they will be tough! You will need to cook them for 15 to 20 minutes in a separate pot (with broth) before proceeding to Step 3. Young squirrels are best. Hot Water Cornbread Can't leave out this vital staple for stews and other fine dishes. --Caj Ingredients: 3 cups white cornmeal 1/3 cup milk 1/3 teaspoon baking powder 1 1/2 teaspoons salt 1 teaspoon sugar 1 1/2 tablespoons vegetable oil 1 pinch black pepper 2 cups boiling water 1/2 cup cooking oil 1.
6. Gently drop into oil and allow to brown. Turn and brown other side. 7. Remove from heat, drain and serve with rice, creamed potatoes, etc. 8. Can also be cooked in a deep fat fryer. Use a fairly low heat setting to cook them slowly. They should float to the top when done. Can also be eaten as an hor d'ovre. Take to and office party as a conversation starter. :) If you can't find mountain oysters in your local supermarkets, and insist on trying these delicacies, seek out local farmers, vets, or slaughter houses.