Archive for February 2015

Coon Stew

I want to start out and say that cleaning Raccoon is a little tricky. When you skin them they have little glands at various spots on their body that secrete an oily like substance. So make sure you cut off the glands as your cleaning it.

1 raccoon, cleaned, skinned and quartered
4 cups water
2 cups beef broth
2 carrots, diced
2 medium yellow onions, cut into 1-inch chunks
1 stalk celery, diced
2 large potatoes, cubed
1/2 teaspoon dried thyme
salt & pepper

Place the meat in a large pot and cover with water. Bring to a boil and cook for 1 hour. Remove meat and allow to cool (Discard water) Once cool remove the meat from the bones.

Add meat back to pot and add 2 cups of water, beef broth, carrots, onions, celery, potatoes and thyme. Bring to a boil, reduce heat and cook until veggies are tender. Salt and pepper to taste.

Salmon Chowder with Arugula


1 tablespoon butter
1 pound salmon fillet (or other fish)
Salt and pepper
¾ cup chopped onion
2 chicken bouillon cubes
2 tablespoons crumbled cooked bacon
½ cup chopped celery
2 cups cubed potatoes
1 teaspoon garlic powder
1 teaspoon dill weed
1 bottle clam juice
1 12-ounce can of low fat evaporated milk
2 cups arugula, chopped


Melt butter in a deep non-stick pan; add salmon and sprinkle with salt and pepper then sauté for about five minutes, until cooked through. Remove salmon to a plate to cool and add onion, bouillon cubes, bacon and celery to the remaining butter and cook until onion is nearly translucent. Add a small amount of olive oil if the pan is too dry. Add potatoes, garlic powder, dill, and clam juice; then add just enough water to cover well. Simmer for 10 to 15 minutes, until potatoes are tender. Add evaporated milk and salmon; stir frequently and simmer for 10 minutes. Add arugula, stir and serve.

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