Country Stir Fried Raccoon with Honey Habanero Rub
1 lb Cleaned Raccoon meat (all fat and silver skin removed)
1/4 C Milk
1 Tbsp Cornstarch
3 Tbsp Coconut Oil
1 C Fresh Onion- sliced thin
1 C Green Beans- cut into 1 1/2 inch pieces
1 C Celery- sliced thin
2 Tbsp Fresh Garlic- minced
2 Tbsp Fresh Ginger- minced
1 C Red Bell Pepper- julienned
1 C Yellow Bell Pepper- julienned
3 Tbsp Spice Union Honey Habanero Rub
1/4 C Fresh Cilantro- minced
Tenderize the raccoon:
Place the raccoon meat into a bowl and add the milk.
Toss to coat the raccoon meat with the milk.
Set aside for at least 4 hours to allow the raccoon meat to tenderize.
Stir Fry the raccoon:
Preheat a large sauté pan to high heat.
Add the cornstarch to the raccoon and milk mixture. Stir to even coat the raccoon meat
Add the coconut oil to the sauté pan. Heat the coconut oil until shimmering.
Add the raccoon meat to the sauté pan and immediately start to stir it.
Stir fry the raccoon meat for 2 minutes, keeping it moving during this time.
Add the onion, green beans and celery to the sauté pan. Cook for 30 seconds.
Add the garlic and ginger to the sauté pan. Cook for 20 seconds.
Add the red and yellow bell pepper to the sauté pan. Cook for 30 seconds.
Add the Spice Union Honey Habanero Rub to the sauté pan and toss to evenly coat the raccoon and vegetables.
Remove the sauté pan from the heat and add the cilantro. Toss to mix it into the stir fry.
Immediately serve over rice or cous cous.