Burgundian Raccoon Stew

Ordinary Out of the

OOO by Kate Krukowski Gooding

Braised Burgundian Raccoon Stew and Provençal Bread
Many of my cooking adventures take me to paths unknown, with herbs, spices, meats, seafood, vegetables and wines. Raccoon is a new meat for me. It has a very light gamey aroma, looks lean and is delicious! I decided to try a layering of herbs rather than spices and braising to infuse yet another layer into the dish.

I know the rule about red wine with meats and white with fish, but not here. With the combination of fresh and dried herbs, white wine, white beans and white broth, this adventurous dish came out a winner. The fresh-made bread and complementing wine made this a complete and delightful meal, game for everyone!

Braised Burgundian Raccoon Stew
Serves 8
Ingredients 

4 raccoon legs (2 front and 2 back)
Salt and pepper
1/3 cup finely chopped fresh flat parsley
¼ cup fresh thyme, finely chopped
¼ cup fresh rosemary, finely chopped
2 tablespoons Extra Virgin Olive Oil
2 tablespoons canola oil’
1 large onion, coarsely chopped
1 carrot, chopped
4 garlic cloves, chopped
1 tablespoon Herbes de Provence*
1 bottle white Burgundian wine (Macon-Villages, Petit Chablis….)
2 cups chicken broth
2 15.5 ounce can Cannellini Beans

Directions

Preheat oven to 225F
1. Salt and pepper raccoon and set aside.
2. Stir parsley, thyme, and rosemary in medium bowl to blend. Add olive oil and mix combined. Rub herb mixture all over raccoon; place in glass bowl and marinate 30 minutes.
3. Heat oil in large stockpot on high; sear raccoon legs on both sides; remove and set aside. Sauté onions, carrot, garlic and Herbes de Provence for 5 minutes.  Add meat and juices, wine, chicken broth and simmer in oven for 3 hours. Begin bread recipe (below) here.
4. Remove pot from oven, remove meat from pot, cool and debone. Add one can of beans to stew and blend with immerse or blender. Add 2nd can of beans and deboned meat, simmer 20 minutes to heat through and serve.

Provençal Bread
Ingredients 

1 cup warm water
1 tablespoon sugar
1 envelope dry yeast
3 tablespoons olive oil
2 ½ cups white flour
1 teaspoon dried rosemary
1 teaspoon lavender
1 teaspoon salt
1 tablespoon fresh rosemary, chopped
1 teaspoon lavender
1 garlic clove, chopped
1 teaspoon sea salt

Directions

Preheat oven to 400F
1. Mix water, sugar and yeast in a bowl, let dissolve for 5 minutes. Stir in 2 tablespoons oil, flour, rosemary, lavender and salt. Add more flour if needed. Knead on dough hook about 8 minutes. Let rise 1 hour in warm place with a covered damp towel.
2. Heat  remaining tablespoon oil, sauté fresh rosemary and garlic for 2 minutes.
3. Punch dough down and roll out to about 2 inch thickness, brush on rosemary oil and then sprinkle with sea salt. Place on heated stone in oven and bake on bottom rack for 15-20 minutes.
4. Chef's note: Brush more olive oil on crust when it comes out of oven for a softer top.

*Herbes de Provence - you can buy it or use my recipe.
1 tablespoon dried basil
1 tablespoon marjoram
1 tablespoon summer savory
1 tablespoon thyme
1 teaspoon crushed bay leaf
1 teaspoon lavender
1 teaspoon fennel

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You can find Kate Gooding's book,
Black Fly Stew - Wild Maine Recipes
at Foodie's Emporium! Click here.
For more great books for foodies Click here.

Kate has published three cookbooks and currently is working on her next two in the Black Fly Stew series – one featuring Grass-fed Lamb and Wine Pairings and another that carries an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Gourmet Ingredients!

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