2 bay leaves, crumbled
1 bottle barbecue sauce
1 can tomato paste
2 tbsp. chili powder
1/2 tsp. pepper
2 tbsp. celery seed
2 tbsp. brown sugar

Remove every bit of fat from raccoon. Parboil it with 1/4 cup salt and 2 or 3 each: onions, potatoes, small rutabaga. When raccoon is tender, cool, remove meat from bones, and dice. Place in baking pan. Mix together above ingredients. Pour over meat and bake at 300 degrees for 1 1/2 hours, adding tomato juice to moisten as needed during the baking.