Barbecued Raccoon

Ingredients:

1 Raccoon

1 Whole bunch celery

3 Cloves garlic, chopped

2 Large red onions, quartered

1 Large apple , quartered

3 Whole hot red peppers

1 Cup vinegar

3 Tablespoons salt

Directions:

BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED. Have someone who is experienced remove the glands as well as the skin. Pull the celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about one hour depending on size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbecue sauce. Place in 400 degree oven; turn and baste frequently with barbecue sauce until golden brown, 45 minutes to 1 hour. Serves 6.