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Stewed Coon
Sent in by Ken Maielli.

~ 1 raccoon, cleaned, skinned and quartered
~ 2 cups red wine
~ 1 cup chopped onion
~ 2 cloves garlic, diced
~ pinch of oregano
~ pinch of rosemary
~ 1/2 cup cider vinegar
~ 2 tsp salt
~ 1 tsp pepper
~ 1 bay leaf
~ 1 cup water
~ flour
~ 4 tbsp oil
~ 1 large can diced tomatoes

In a large bowl, mix the wine, onion, garlic, oregano, rosemary, vinegar, salt, pepper and bay leaf together.

Add the meat and stir to coat.

Cover and refrigerate 2 days. Stir a couple of times a day.

When ready to cook. remove the meat and drain. Save the marinate.

Heat the oil in a large skillet.

Dust the meat with flour and add to the hot oil. Brown on all sides. Remove and drain on paper towels.

Place meat in a crock pot.

Pour on the saved marinate and the tomatoes.

Cook on low until meat is tender.

Serve with mashed potatoes.


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