Ingredients:

  • 2 lbs raccoon meat, cleaned and cut into chunks
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 2 bell peppers (1 red, 1 green), chopped
  • 4 garlic cloves, minced
  • 2 stalks celery, diced
  • 1 can diced tomatoes (14 oz), with juices
  • 4 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Clean and cut the raccoon meat into bite-sized chunks.
  2. Heat olive oil in the pot over medium heat. Add the raccoon chunks, seasoning with salt and pepper. Brown on all sides (approximately 8-10 minutes).
  3. Remove the meat and set aside. In the same pot, add onions, bell peppers, celery, and garlic. Sauté until softened (about 5 minutes).
  4. Stir in diced tomatoes and cook for 2 minutes.
  5. Add browned raccoon, chicken broth, Cajun seasoning, smoked paprika, bay leaf, and bring to a boil.
  6. Reduce heat to low, cover the pot, and let it simmer for 1.5 hours, or until meat is tender.
  7. Taste and adjust seasoning if necessary. Remove bay leaf before serving.
  8. Garnish with fresh parsley and ladle into bowls.