Raccoon Sautéed in Bacon Drippings with Peppers, Tomatoes, and Onions by Karen Eagle

As with most game, smaller, younger animals yield a tastier dish. Raccoons are best when at 6 pounds or less dressed.

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.

Serves 4

1 (3- to 4-pound) raccoon, cut into pieces

3 stalks celery, roughly chopped

1 onion, quartered

2 bay leaves

Kosher salt and freshly ground black pepper to taste

4 strips bacon, chopped

1 onion, slivered

1 green bell pepper, cut into strips

4 Roma tomatoes, chopped

½ cup red wine

Read More Small Game: Rabbit, Hare, Squirrel, Raccoon, Woodchuck, Beaver, Opossum, & Muskrat