Raccoon Stew

Raccoon stew is a traditional, hearty American frontier dish, typically made by slow-cooking raccoon meat with root vegetables like potatoes, carrots, and onions in a savory broth. It is a classic example of historical 'country cooking' or 'wild game' cuisine, particularly associated with Appalachian and Southern US culinary traditions.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with a moderate amount of carbohydrates coming from the added vegetables. A typical serving provides a good source of iron, zinc, and B vitamins, and would likely range from 300 to 450 calories per serving depending on the specific recipe and portion size.

Nutrition breakdown

Calories	380 kcal
Protein	32 g
Carbs	18 g
Fat	20 g
Fiber	3 g
Sugar	4 g
Sodium	650 mg
Iron	4.2 mg
Zinc	6.8 mg
Vitamin B12	2.1 mcg
Niacin (B3)	8.5 mg
Phosphorus	280 mg
Potassium	420 mg
Selenium	22 mcg
Vitamin B6	0.6 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, raccoon stew represents a historical practice of using locally available, foraged game, making it a symbol of self-sufficiency and frontier resourcefulness. Nutritionally, wild game like raccoon is often leaner than domesticated meats, though the stew's fat content can vary significantly based on preparation.