Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    raccoon -- (4-5 lb.), dressed
                        -- whole, all fat
                        -- removed

Preparation:

4 large green apples -- quartered 2 cups beef or chicken stock 4 wide strips fat salt pork -- cut 1/4 inch thick 4 medium onions -- peeled 2 tablespoons instant minced chives 2 tablespoons chopped fresh parsley 1 tablespoon instant flour salt -- pepper to taste If the raccoon is excessively fatty, boil it in salt water to cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat dry. Place apples in cavity and skewer together or sew up. place breast side down in roasting pan. Add stock and cover meat with the fat strips. roast slowly in a 325 degree oven until tender (about 2 1/2 hours), basting every 30 min. with the pan juices. During last hour, place onions in pan and, during last half hour, remove fat strips. When done, transfer to heated platter and keep warm. Skim excess fat from pan juices and add chives, parsley, and flour. Stir over medium heat till thickened and serve on side as gravy. Serves 6-8 Serve with: baked yams or candied sweet potatoes.