How to Cook Raccoon: A Recipe for Brined Bandit and Sweet Potato Hash

How to Cook Raccoon: A Recipe for Brined Bandit and Sweet Potato Hash


  • Raccoon Stew
  • 1 brined raccoon, cut into pieces (brine recipe here)
  • 1 cup carrots
  • 1 large onion, diced
  • 1 tart apple, diced
  • 1 ½ cups mushrooms
  • 4 cups vegetable or chicken stock
  • 1 bottle stout beer
  • 1 1/2 tbsp flour
  • 1-2 tbsp olive oil
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 10 sprigs thyme
  • small bunch parsley
  • Sweet Potato, Apple, and Bacon Hash
  • 1 large sweet potato, peeled and diced
  • 6 strip streaky bacon, diced into lardoons
  • 1 granny smith apple diced
  • 1 honey crisp apple, diced
  • 1 large onion, diced
  • 8 sprigs thyme
  • ½ cup pepitos
  • 5 scallions sliced thin
  • olive oil
  • 1-2 tbsp whiskey


  1. braised-raccoon-prep

  2. Remove the quarters from the brine and break down into workable parts. I have left the meat bone-in.

  3. braised-raccoon-prep

  4. Quickly brown all sides in some olive oil. You do not want to cook through. That will be accomplished in the braising. I like browning on a cast iron skillet heated to smoking on a hot grill.

  5. braised-raccoon-prep

  6. After searing the raccoon will have nice brown bits that will add richness to the stew.

  7. sauted-veggies

  8. Sauté the vegetables in a Dutch oven, pour in the imperial stout, and toss in the fresh herbs.

  9. browned raccoon meat

  10. Add in the browned raccoon and vegetable or chicken stock.

  11. braised-raccoon-meat

  12. Cover and simmer until the raccoon is falling off the bone. 1½ -2 hours

  13. braised-raccoon-prep

  14. While the raccoon is braising to it’s tender and moist perfection, go ahead and prepare the ingredients for the sweet potato hash.

  15. sweet-potatoes

  16. When you are about 30 minutes from serving the braised raccoon, toss the diced sweet potatoes with olive oil, salt, pepper, some sprigs of thyme and pop in a 400-degree oven. Roast until tender, but not mushy. Remove and set aside.

  17. bacon-lardoons

  18. Sauté the bacon lardoons rendering some of the fat before adding diced onion and apple. Cook until tender. Toss on the sliced green onion, and hit with a drizzle of whiskey if you are so inclined. Add in the reserved roasted sweet potatoes and sprinkle with pepitos.

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