7 pounds Raccoon; cut up (or substitute 2 young 3-lb rabbits 4 slices Bacon 1 medium Onion; chopped 1/2 cup Vinegar (use water for rabbit) Salt; to taste Freshly-ground black pepper; to taste 1 can Evaporated milk - (14 oz) Flour; as needed Cayenne pepper; to taste
Combine bacon and onion, and saute in a Dutch oven. Add meat, vinegar or water, and salt and black pepper to taste. Cover and simmer until tender, adding water as needed to keep meat moist. Add evaporated milk thickened with flour and seasoned with a dash of cayenne for gravy. This recipe makes 6 to 8 servings.