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Raccoon Casserole

COON CASSEROLE                                         Charles Toms

 

1 “cleaned”  dead coon           2 c. potatoes

2 c. carrots                               4 onions,  chopped

After removing coon’s skin and innards,  soak in bucket of salt water overnight.  Hang upside down from a tree and cure for 2 days.  Boil in tub of hot water with 1 cup salt for 8 hours.  Drain.  Put in roast pan surrounded by vegetables.  Bake for 4 hours.  Better then C.C.’s anyday!  Serves 100 also!