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Roast Raccoon with Stuffing

~ 5 - 7lb raccoon, dressed, scent glands and fat removed, not cut up
~ 1/2 lb sausage meat
~ 3 tbsp butter
~ 1 onion, chopped
~ 1 cup chopped celery
~ 2 tsp salt
~ 1/2 tsp pepper
~ 1/4 cup cream
~ 2 cups corn bread crumbs
~ 2 tsp sage
~ 3 tbsp chopped parsley
~ 1 tsp marjoram
~ 1/2 tsp mace
~ 1/4 cup orange juice
~ 1 cup red wine

In a skillet, saute the onion and celery in the butter.

Add the sausage meat and cook until brown. Drain off the fat.

In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.

Salt and pepper the raccoon inside and out.

Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.

Turn over when half done.

Baste frequently with the wine and the pan juices when they cook out.

Serve and Enjoy!

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