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1 raccoon
2 tbsp. salt
1/2 tsp. pepper
1 c. flour
1/4 c. fat
2 c. broth


Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.

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