skin and clean racoon, then cut into pieces.
clean out scent glands and remove all fat.
place racoon in large pot and cover with water.
add salt and pepper and cook until half cooked.
when half cooked, remove from pot and drain and save the stock.
place racoon in roasting pan and pour stock in pan until racoon is half covered.
sprinkle racoon with onion soup mix, salt and pepper, sliced onions, and chopped tomatoes.
cover and cook at 325°until done. approx. one hour.
baste a couple of times while cooking