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Cornbelt Coonburgers

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fat-free raccoon

  2. 1 oz 28g Salt pork

  3. 1/2 oz 14g Onion (medium)

  4. 1 Celery ribs

  5. 1 Half-inch strip of green pepper

  6. 1/2 cup 73g / 2.6oz Fresh bread crumbs - soaked in

  7. 1/4 cup 59ml Milk

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/8 teaspoon 0.6ml Freshly-ground black pepper

  10. 1 Cayenne pepper

  11. 1/2 teaspoon 2 1/2ml Ground thyme

  12. Fat - for cooking

  13. 1/2 cup 118ml Catsup - with

  14. 1 teaspoon 5ml Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Grind raccoon meat, salt pork, onion, celery, and green pepper strip together. Mix with soaked crumbs, salt pepper, cayenne, and thyme. Mix well and form into cakes. Brown well in fat on both sides. Pour on catsup with Worcestershire. Cover and simmer for 30 minutes; or bake in 350 degree oven.

  2. This recipe yields 4 burgers.

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