Braised Raccoon in Red Wine

Braised Raccoon in Red Wine recipe videos

Braised Raccoon in Red Wine is a rustic, slow-cooked game dish where raccoon meat is simmered in a rich red wine reduction with aromatic vegetables and herbs. It is a traditional specialty from the rural Appalachian region of the United States, often prepared by hunters as a way to utilize the full animal.

🍽️ Nutrition at a glance

This dish is a high-protein, high-fat meal with minimal carbohydrates, providing a dense source of energy. Key nutrients include iron, zinc, and B vitamins from the game meat, with a rough calorie estimate of 450-550 kcal per serving.

Nutrition breakdown

Calories	480 kcal
Protein	38 g
Carbs	5 g
Fat	32 g
Fiber	1 g
Sugar	2 g
Sodium	680 mg
Iron	4.2 mg
Zinc	6.8 mg
Vitamin B12	3.5 mcg
Niacin (B3)	8.2 mg
Selenium	28 mcg
Phosphorus	290 mg
Potassium	380 mg
Magnesium	32 mg

Per 1 cup (240 g) of braised meat with sauce · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a 'nose-to-tail' foraging tradition in American folk cuisine. Nutritionally, wild game like raccoon is often leaner than domesticated meats but can be high in fat depending on the cut and preparation.