Racoon Fricassee
Delight your taste buds with the rich, comforting flavors of Racoon Fricassee, a hearty, slow-simmered dish that transforms game meat into a savory masterpiece. This unique recipe highlights tender, flour-dredged raccoon meat, seared to golden perfection before simmering in a luscious broth infused with aromatic vegetables, garlic, and herbs like bay leaves and thyme. A touch of optional white wine adds an extra layer of depth, while the finishing garnish of fresh parsley brightens this rustic favorite. Perfect for adventurous home cooks, this slow-cooked delicacy pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes, making it an unforgettable addition to your recipe collection. Whether you're a fan of wild game or looking to try something new, Racoon Fricassee delivers bold flavors and comforting warmth in every bite.
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Recipe Information
Ingredients
- 2 pounds raccoon meat (cleaned and cut into pieces)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 2 stalks celery (chopped)
- 2 medium carrots (peeled and chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 2 whole bay leaves
- 1 teaspoon thyme (dried)
- 2 tablespoons parsley (chopped, for garnish)
- 0.5 cup white wine (optional)
- 2 tablespoons butter
Instructions
Rinse the raccoon meat thoroughly under cold water and pat dry with paper towels.
In a medium-sized bowl, mix the flour, salt, and black pepper. Lightly dredge the raccoon meat in the flour mixture, shaking off the excess.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the raccoon pieces in batches and brown on all sides, about 4-5 minutes. Remove the browned meat and set it aside.
Reduce the heat to medium and add the butter to the same pot. Once melted, stir in the diced onion, celery, and carrots. Sauté until softened, about 7-8 minutes.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Return the browned raccoon meat to the pot, and pour in the chicken broth and white wine (if using). Add the bay leaves and dried thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the fricassee simmer gently for 1.5 to 2 hours, or until the meat is tender and the flavors have melded.
Taste and adjust seasoning with more salt and pepper, if necessary.
Remove and discard the bay leaves. Serve the raccoon fricassee hot, garnished with chopped parsley. It pairs well with crusty bread, rice, or mashed potatoes.
Nutrition Facts
Calories |
3333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 837 mg | 279% | |
| Sodium | 5514 mg | 240% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.6 g | ||
| Protein | 239.6 g | 479% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 397 mg | 31% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 4269 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
