Recipe Corner-Labor Day Racoon

Labor Day is just around the corner so while you are swimming, drinking, camping or whatever, don't forget your racoon. Here is a great recipe for the holiday and I plan on posting some other great game recipes for the upcoming months.

1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
3-4 cups vegetable or chicken stock
1 tbsp. Salt
1 tsp black pepper
1/4 pound pancetta
1 onion, diced
3 stalks celery diced
3 carrots, diced
2 cloves garlic, chopped
6 pitted prunes
Six leaves fresh sage, chopped
1 cup dry white wine
1/4 cup white wine vinegar
Olive oil

Set oven to moderate heat (375 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands and kernels under legs.

Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water.

Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Brown coon pieces with olive oil in a dutch oven over meium/high heat. Remove browned coon meat and ad the pancetta to the pan. Cook for two minutes, then ad vegetables. Cook for five minutes, then deglaze the pan with the wine. Return the coon pieces to the pot and add the salt, pepper, stock, vinegar, sage and prunes. Bring to a boil then cover and set in oven. Cook until tender (1-2 hrs depending on age of animal). Remove meat from pot and put on serving tray. Cook down the sauce over medium high heat until it thickens. Pour over meat.

Polenta or mashed potatoes would go good with this. An Oregon riesling or Pinot Gris would round it out. Serves 4.

Don't forget to check out two new sandwiches this week - carnita style pork with mayo, provolone and jicama slaw; and turkey with figs, sherried oions and dried california jack.