BBQ RACCOON RECIPE - (4.4/5)
Provided by á-174887
Number Of Ingredients 9
Steps:
- Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat. Bring to a boil. Cover and simmer for 1 hour. After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat. Cook at 325 degrees for 50 - 60 minutes.
MY MOM'S BARBECUED RACCOON
This is a recipe that I have only eaten twice in my lifetime. Not that it wasn't good but I just couldn't get over it being roadkill to me even though it truly was not hit and laid by the road. Now I have eaten Squirrel and Rabbit and like them both.I have also eaten goat And cooked those three many times. I hope you enjoy this...
Provided by Zelda Hopkins
Categories Wild Game
Time 6h25m
Number Of Ingredients 8
Steps:
- 1. My Mother would place this in a pressure cooker but I think a slow cooker would suffice. She would add the celery, Sliced onion, and carrots, Garlic, Salt and pepper, and water or beer. She would pressure cook for 5 hours then remove from cooker and debone all the meat. Then add Barbecue sauce and cook for another hour.
RHUBARB CRUMBLE ICE CREAM
This rhubarb crumble ice cream combines two of my favorite desserts into one fantastic creation! If you close your eyes, it actually tastes like you're taking a bite of fresh rhubarb crumble with a scoop of vanilla ice cream on top. Throw this into a waffle cone and enjoy a classic summertime treat! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 4h35m
Yield 1-1/2 quarts
Number Of Ingredients 10
Steps:
- Place rhubarb, 2/3 cup sugar and water in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer, until rhubarb is softened and mixture is thickened, 8-10 minutes. Cool completely., In a small skillet, melt butter over medium-high heat. Add oats, brown sugar and cinnamon; cook and stir until oats are coated, 45-60 seconds. Remove to a bowl; cool completely., In a bowl, whisk together both creams, vanilla and remaining sugar until sugar is completely dissolved. Fill cylinder of an ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions. During the last 5 minutes of processing, add oat mixture, breaking up any large crumbles before adding., Transfer half of the ice cream to a 1-quart freezer container; drizzle with half of the rhubarb mixture. Using a knife, cut through mixtures in a zigzag pattern to swirl. Repeat with remaining ice cream and rhubarb. Freeze, covered, until firm, about 4 hours.
Nutrition Facts :
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