1 raccoon (cleaned & skinned of course)
8 carrots
2 onions, chopped
6 stalks of celery
1/2 tsp. thyme
1 bay leaf
2 c. red wine (not to drink while you are waiting)

Let coon cool thoroughly. Remove heat and legs. Place in a large pot filled with enough salt water to cover the critter. Add carrots, celery, onion, thyme and the bay leaf. Bring to a boil. Continue to boil about 45 minutes. Drain and dry meat. Crank up the oven to 375 degrees. Put coon in a roasting pan and cover with wine and cooked vegetables. Cover with foil and bake for 2 1/2 hours. Remove foil and let brown. Serve with your favorite sauce.