Bryce, You may find what you are looking for in here:Raccoon Recipes
Pulled this up from my Wild Game Cook Book File.
I have prepared raccoon, opossum, woodchuck and muskrat in basically the same manner over the years. After effort removing all fat, I cut the meat off of the bone, cube it and soak it overnight in the refrigerator in a solution of salt water and vinegar.
After draining and rinsing, the meat goes into a crock pot to make a "stew," as if you would for any domestic meat stock - potatoes, onion, garlic, celery, carrots, beef bullion cubes, salt, pepper corns, etc., or anything else to suit your tastes.
When I lived in Wisconsin for 40 years, raccoon feeds were popular among different sporting groups in my area, with generations of recipes and every imaginable way of actually cooking it - smoked, grilled, fried, broiled, boiled and stewed.