My Favorite Recipe From Meateater Season 10
MY FAVORITE RECIPE FROM MEATEATER SEASON 10
"I ain't eatin' no raccoon!" you say. Trust me, you could cook your neighbor's house cat with this recipe and no one would know the difference. After an hour in a pressure cooker, just about any critter turns into tender, fall-off-the-bone meat that can be shredded, topped with BBQ sauce, and turned...
Provided by Janis Putelis
Categories Main
Yield 2-4
Number Of Ingredients 4
Steps:
- Cut the skinned raccoon into five parts: four legs and the saddle. Check out this video to see how Clay skins a raccoon.
- Lightly coat meat in cooking oil and season with salt and pepper.
- Sear meat in a hot skillet until evenly browned.
- Next, place the meat in a pressure cooker and cook for 1 hour at 10 pounds of pressure.
- After an hour, allow pressure to completely dissipate before removing the pressure cooker lid (following the instructions of your specific cooker).
- Pull meat off of bones and shred with two forks. Fingers also work.
- Heap shredded meat onto toasted bun, smother in your favorite BBQ sauce, and add any other toppings such as coleslaw or pickle slices.
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