We have four outdoor cats. We feed them dry cat food on our side porch. Cats aren't like dogs. Dogs will eat every drop of food in the bowl. Cats only eat enough to satisfy their hunger at that time. There are always a few kernels of cat food left in the evening. Guess who comes to dinner then? Raccoons. We have two mama raccoons with a total of seven youngsters on the prowl around here come sunset. There never is anything left by morning. I couldn't stand to kill one of them. They are like family to us.

A few years ago one of our neighbors had a mama raccoon that would knock on their door looking for a handout. She would carefully hand a whole slice of bread to the waiting panhandler. Then a few months later, mama brought her kids to the door, teaching them the begging process. I don't do that. But I would try baked raccoon if I ever had the chance. I haven't made this recipe, but it sounds good. I wonder how it would be with rabbit?

BAKED RACCOON
1 raccoon, skinned and cut in pieces.
1 teaspoon salt
1 tablespoon black pepper
1 bay leaf
2 medium apples, chopped
4 strips of bacon.

I think there are kernel-like glands that have to be removed somewhere around the base of the legs. Do that. Place raccoon pieces in roaster. Fill half full with water. Add the 1 teaspoon salt, black pepper and bay leaf. Cover and parboil 30 minutes. Remove and drain water. Place chopped apples in bottom of roaster. Arrange raccoon pieces over apples. Lay bacon slices across the meat. Bake at 350 F. for 1 1/2 hours. Baste occasionally with drippings. Serve with mashed potatoes, greens and cornbread.