Raccoon Sautéed in Bacon Drippings with Peppers, Tomatoes, and Onions
Place raccoon meat in a large pot and fill to cover with water. Add celery, onion, and bay leaves. Bring to a boil, then lower heat and simmer for about 1 hour.
Remove meat from pot, let cool, and debone. Sprinkle meat with salt and pepper. Set aside.
In a large skillet, sauté bacon and onion until just beginning to brown. Add meat and sauté until lightly browned. Add pepper, tomatoes, and red wine. Simmer for about 20 to 30 minutes, until meat is fork tender.