Roasted Raccoon with Root Vegetables
Roasted Raccoon with Root Vegetables is a traditional, rustic dish often associated with rural American or Appalachian cuisine, featuring slow-cooked raccoon meat alongside hearty root vegetables like potatoes, carrots, and onions. The meat is typically marinated or brined to tenderize it, then roasted until tender, resulting in a rich, savory flavor profile. This dish is a classic example of using locally available game and seasonal produce.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates coming primarily from the root vegetables. It provides essential nutrients like iron, zinc, and B vitamins from the meat, along with fiber and potassium from the vegetables. A typical serving contains roughly 400-500 calories, depending on the cut of meat and preparation method.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 10 mg |
| Potassium | 650 mg |
| Phosphorus | 320 mg |
| Selenium | 28 mcg |
| Vitamin A | 450 IU |
Per 1 serving (about 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects a historical tradition of foraging and utilizing wild game in North American frontier and rural cooking, emphasizing resourcefulness and seasonal eating. Nutritionally, raccoon meat is leaner than many domesticated meats, offering a high-protein, lower-carb option when paired with fiber-rich root vegetables.
🍽️ Related dishes
AI estimate may be inaccurate · Terms