Skin and carefully clean a young raccoon, removing the kernels from the small of the back. Hang it for several frosty nights in the open air. When ready to cook, parboil for 1 hour in salted water with 1 onion stuck with 2 cloves, 1 bay leaf, 2 pods chili pepper seeds and veins removed, and 1 carrot, sliced. Bake the raccoon as for roasted opossum and garnish with candied yams.
This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.
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