Raccoon Gravy with Root Vegetables

This hearty raccoon gravy combines traditional flavors with a creative twist, featuring tender root vegetables like carrots and parsnips. The rich, gamey gravy is thickened with a roux, offering a satisfying mouthfeel that complements the earthy sweetness of the vegetables. Perfect for a rustic dinner, this dish respects culinary traditions while introducing a unique protein choice.

Ingredients:

• 1 raccoon, cleaned and cut into pieces
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 2 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the raccoon pieces and brown them on all sides. Remove and set aside.
2. In the same pot, add the diced onion and garlic. Sauté until translucent.
3. Sprinkle the flour over the onions and garlic, stirring to create a roux. Cook for about 2 minutes until lightly golden.
4. Gradually add the broth, stirring constantly to avoid lumps. Bring to a simmer.
5. Add the browned raccoon pieces, carrots, parsnips, thyme, and rosemary. Season with salt and pepper.
6. Cover and simmer for 1.5 to 2 hours, or until the raccoon is tender and the gravy has thickened.
7. Serve hot, garnished with fresh parsley.