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Ingredients
1 Raccoon (cut into serving pieces)
1 Pound Sauerkraut
1 Medium Apple (diced
)
1 Medium Onion (diced)
1 Tablespoon caraway seeds
6 Pack of Beer
Directions
Salt Pepper Flour Coat the coon meat in flour, salt, and pepper. Brown in olive oil. In another pan, sauté the apples and onions in olive oil until their tender. Drain and wash the sauerkraut and add it to the apples and onions along with the caraway and enough beer or cider to simmer the sauerkraut. Drink other beer's from six pack while you simmer this stuff for about 20 minutes. Mix in raccoon pieces and place the entire mixture into a roasting pan and place in the oven at 350F for 3 hours, adding beer or cider as the mixture begins to dry out.
Submitted by Zachary T Turner
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