Two pounds, reasonably fresh raccoon*, cut into one-inch cubes.
One-half cup homemade French dressing.
Two green peppers, cut into squares.
One large onion, cut into one-inch pieces.
One-third pound mushroom caps.

Place raccoon cubes in a ceramic bowl and pour dressing over cubes. Let marinate two or more hours. Remove cubes, reserving marinade. Alternate raccoon cubes with pepper squares, onion pieces and mushroom caps on skewers. Brush all with reserved marinade and broil over hot coals until done to desired degree. Turn frequently and baste with marinade as needed.

Serves six.


* if the raccoon wasn't lying there on your way to work then it's reasonably fresh.