Muskrat Season Over; Get Your Stew Ready – great recipes!

Directions:

Remove glands and as much fat as you can from raccoon. Parboil until done, skimming fat off water as it rises to the top. Remove raccoon and let cool. De-bone meat and hold aside.

Add carrots, potatoes, celery, mixed vegetables and canned tomatoes to the pot. Add meat to pot. Add seasonings. Keep at a low simmer until ready to serve. For a thicker stew, add flour mix with cold water before serving, stir until thickened.

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