Translate This Page

Wild West Frontier Recipes – The ‘Real’ Old Stuff From The Old West

Raccoon Fricassee Recipe

Cook Time
Prep: 15 min. + cooling
Bake: 25 min.
8 servings

  • 1 Raccoon
  • 1 onion, sliced into rings
  • 1/2 C vinegar
  • 1 1/2 C water
  • 2-3 T lard or other fat
  • 1 bay leaf
Camp Cook Marfa, TX – Lee Russell, 1939.
    1. Skin the raccoon, remove the musk glands and dress out the carcass.
    2. Soak in salt water overnight to draw out the blood.
    3. Baking soda can be added to the water to remove any gamey smell. 
    4. Cut raccoon into serving pieces and dredge in flour seasoned with salt and pepper.
    5. Brown in hot fat.
    6. Add remaining ingredients.
    7. Cover and simmer 2 hours or until tender.
    8. Thicken the juice with flour and water mixture for gravy.
    9. Serve hot with cornbread.
    Nutrition Facts
    1 slice: 414 calories, 15g fat (6g saturated fat), 10mg cholesterol, 282mg sodium, 69g carbohydrate (39g sugars, 0 fiber), 3g protein.