Racoon Fricassee

Delight your taste buds with the rich, comforting flavors of Racoon Fricassee, a hearty, slow-simmered dish that transforms game meat into a savory masterpiece. This unique recipe highlights tender, flour-dredged raccoon meat, seared to golden perfection before simmering in a luscious broth infused with aromatic vegetables, garlic, and herbs like bay leaves and thyme. A touch of optional white wine adds an extra layer of depth, while the finishing garnish of fresh parsley brightens this rustic favorite. Perfect for adventurous home cooks, this slow-cooked delicacy pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes, making it an unforgettable addition to your recipe collection. Whether you're a fan of wild game or looking to try something new, Racoon Fricassee delivers bold flavors and comforting warmth in every bite.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 2 pounds raccoon meat (cleaned and cut into pieces)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large yellow onion (diced)
• 2 stalks celery (chopped)
• 2 medium carrots (peeled and chopped)
• 3 cloves garlic (minced)
• 4 cups chicken broth
• 2 whole bay leaves
• 1 teaspoon thyme (dried)
• 2 tablespoons parsley (chopped, for garnish)
• 0.5 cup white wine (optional)
• 2 tablespoons butter

Directions

Step 1

Rinse the raccoon meat thoroughly under cold water and pat dry with paper towels.

Step 2

In a medium-sized bowl, mix the flour, salt, and black pepper. Lightly dredge the raccoon meat in the flour mixture, shaking off the excess.

Step 3

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once hot, add the raccoon pieces in batches and brown on all sides, about 4-5 minutes. Remove the browned meat and set it aside.

Step 4

Reduce the heat to medium and add the butter to the same pot. Once melted, stir in the diced onion, celery, and carrots. Sauté until softened, about 7-8 minutes.

Step 5

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Step 6

Return the browned raccoon meat to the pot, and pour in the chicken broth and white wine (if using). Add the bay leaves and dried thyme. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the fricassee simmer gently for 1.5 to 2 hours, or until the meat is tender and the flavors have melded.

Step 8

Taste and adjust seasoning with more salt and pepper, if necessary.

Step 9

Remove and discard the bay leaves. Serve the raccoon fricassee hot, garnished with chopped parsley. It pairs well with crusty bread, rice, or mashed potatoes.

Nutrition Facts

Serving size	2611.7 grams (2611.7g)

Amount per serving	% Daily Value*
Calories	3333

Total Fat 187.20g	240%
Saturated Fat 62.20g	311%
Polyunsaturated Fat 17.50g
Cholesterol 837mg	279%
Sodium 5514mg	240%
Total Carbohydrate 139.20g	51%
Dietary Fiber 12.90g	46%
Total Sugars 20.60g
Protein 239.60g	479%

Vitamin D 5IU	23%
Calcium 397mg	31%
Iron 33mg	185%
Potassium 4269mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 29.9%

Carbs: 17.4%