Instructions: Quarter Raccoon. Marinate in Teriyaki for at least 24 hours turning and poking with a fork whenever you go into the refrigerator for a beer.

Pour wine and water in pot, layer meat and seasonings and garlic, put onions on top and cook under pressure for 20-30 minutes - time will vary depending on pressure and thickness of meat. Empty contents of pressure cooker in trash, eat the pressure cooker - no seriously. If not quite fork tender when removed, shake and bake until fork tender, Or pan fry like chicken until fork tender.

This works great for squirrel, my sons (8 & 11) said it tasted like beef, which is their second favorite meat after venison. I would try it for Raccoon in a heartbeat.

PS - Add hot peppers where you think appropriate, or serve with a chipotle dipping sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.