Categories: Meats, Misc 
      Yield: 6 servings 
  
           -JUDY G. PJXG05A 
      1    Racoon 
      1 bn Celery 
      3 cl Garlic; chopped 
      2 lg Red onions; quartered 
      1 lg Apple; quartered 
      3    Hot red peppers 
      1 c  Vinegar 
      3 tb Salt 
  
  BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!!  Have someone who is 
  experienced remove the glands as well as the skin. Pull celery apart and 
  wash. Place all ingredients in pot with enough water to cover raccoon. 
  Bring to slow boil and cook until tender or until fork goes in easily, 
  about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut 
  off front and back legs; cut remainder into four pieces. Place on rack, 
  brush with your favorite barbeque sauce. Place in 400 deg. oven; turn and 
  baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 
  hour. Serves 6.