Letters to the Editor

Here’s one way to address the raccoon problem | Letter to the Editor

In response to the recent wonderful article on raccoons (“Raccoon Island: Vashon struggles with its cute but pesky neighbors,” April 4), I offer the following:

Barbecued Raccoon

• 4 to 6 lb. raccoon, cut into serving pieces

• 1 cup red wine

• 2 onions, sliced

• 3 bay leaves

• 1 tbsp salt

• 1 tsp pepper

• 3 cloves garlic, sliced

• 3 cups of barbecue sauce

• 1 tbsp paprika

Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.

Bring to a boil. Cover and simmer for one hour.

After an hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.

Cook at 350 degrees for 50 to 60 minutes. Serve and enjoy!


— Craig Gagner, “Chef”


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