Main Ingredients:

For ages philosophers have attempted to answer the question, "Why did the chicken cross the road?" It wasn't until recently, as I motored across this great land of ours, that the answer to that question became perfectly clear to me. "The chicken doth cross the road to prove to the raccoons that it can be done!" At any rate with all the environmental awareness out there, wouldn't it be a wonderful idea to take advantage of the raccoons misfortune, and recycle, if you will, this great Minnesota mammal. I bring to you one of my favorite roadside dishes. --ROCKY'S ROADSIDE RACCOON:--

1 raccoon, any age
1 onion, med.
1 tsp. Tabasco sauce
Salt
Pepper
Clove of garlic

Cooking Preparation of the Recipe:

1. Remove exterior fur (if possible) using a sharp kitchen knife. If you wish to make full use of this garment salt the inside and put on a fur spreading board. 2. The skins can be sewn together to make clothing as desired when they have completely dried. 3. Remove scent glands from under the front and hind legs. This is the key to removing the wild taste. 4. Removal of the internal organs is optional since leaving these intact will stretch the number of people that can be fed. 5. Mix ingredients in a large pan and cook at 350 degrees for about 3 hours. 6. Baste the raccoon in the mixture each hour while it is baking. 7. Serve when the meat easily falls off the bone with squash, salad and your favorite beverage. Bon Appetit!

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