Title: Barbequed raccoon
 Categories: Meats, Misc
      Yield: 6 Servings
 
           -JUDY G. PJXG05A
      1    Racoon
      1 bn Celery
      3 cl Garlic; chopped
      2 lg Red onions; quartered
      1 lg Apple; quartered
      3    Hot red peppers
      1 c  Vinegar
      3 tb Salt
 
  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.