All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

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

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Tenderize the raccoon:

1. Place the raccoon meat into a bowl and add the milk.

2. Toss to coat the raccoon meat with the milk.

3. Set aside for at least 4 hours to allow the raccoon meat to tenderize.

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Stir Fry the raccoon:

1. Preheat a large sauté pan to high heat.

2. Add the cornstarch to the raccoon and milk mixture.  Stir to even coat the raccoon meat

3. Add the coconut oil to the sauté pan.  Heat the coconut oil until shimmering.

4. Add the raccoon meat to the sauté pan and immediately start to stir it.

5. Stir fry the raccoon meat for 2 minutes, keeping it moving during this time.

6. Add the onion, green beans and celery to the sauté pan.  Cook for 30 seconds.

7. Add the garlic and ginger to the sauté pan.  Cook for 20 seconds.

8. Add the red and yellow bell pepper to the sauté pan.  Cook for 30 seconds.

9. Add the Spice Union Honey Habanero Rub to the sauté pan and toss to evenly coat the raccoon and vegetables.

10. Remove the sauté pan from the heat and add the cilantro.  Toss to mix it into the stir fry.    

11. Immediately serve over rice or cous cous.