1 c White wine
1 c Water
1 ts Ground pepper; more to taste
1 ts Italian seasoning; more to
1 lg Onion; thickly sliced
6 Cloves garlic; sliced
Date: Mon, 29 Apr 96 11:59:09 PST
From: "Chuck Beekman"
Quarter Raccoon. Marinate in Teriyaki for at least 24 hours turning and
poking with a fork whenever you go into the refrigerator for a beer.
Pour wine and water in pot, layer meat and seasonings and garlic, put
onions on top and cook under pressure for 20-30 minutes - time will vary
depending on pressure and thickness of meat. Empty contents of pressure
cooker in trash, eat the pressure cooker - no seriously. If not quite fork
tender when removed, shake and bake until fork tender, Or pan fry like
chicken until fork tender.
This works great for squirrel, my son's (8 & 11) said it tasted like beef,
which is their second favorite meat after venison. I would try it for
Raccoon in a heartbeat.
PS - Add hot peppers where you think appropriate, or serve with a chipotle
CHILE-HEADS DIGEST V2 #308
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe