Cornbelt Coonburgers

Recipe Ingredients

1 lb	454g / 16oz	Fat-free raccoon
1 oz	28g	Salt pork
1/2 oz	14g	Onion (medium)
1		Celery ribs
1		Half-inch strip of green pepper
1/2 cup	73g / 2.6oz	Fresh bread crumbs - soaked in
1/4 cup	59ml	Milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1		Cayenne pepper
1/2 teaspoon	2.5ml	Ground thyme
		Fat - for cooking
1/2 cup	118ml	Catsup - with
1 teaspoon	5ml	Worcestershire sauce

Recipe Instructions

Grind raccoon meat, salt pork, onion, celery, and green pepper strip together. Mix with soaked crumbs, salt pepper, cayenne, and thyme. Mix well and form into cakes. Brown well in fat on both sides. Pour on catsup with Worcestershire. Cover and simmer for 30 minutes; or bake in 350 degree oven.

This recipe yields 4 burgers.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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