Raccoon Roast


(2 votes) 4 2

A pioneer dish which has survived to present days.

Shared by Russ1942,
Necedah, WI

Time needed

2 hour cooking

Serving Size / Yield

4-8 servings


  • 1 raccoon, fully dressed with fat trimmed off
  • 1 can chicken gumbo soup
  • 1 C. water
  • 1/2 stick butter
  • 1/2 lb. bacon
  • salt, pepper, oregano, marjoram


Lay raccoon on its side in a roasting pan. Add soup and 1 cup of water. Lay 6 to 8 slices of bacon over raccoon. Place a few chunks of butter on raccoon. Sprinkle well with salt, pepper, oregano, and marjoram. Roast covered in a 325-degree oven for 1 hour; baste with juices; increase oven temp to 350 degrees and cook an additional hour. Add water if bottom of pan begins to dry out.

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