Believe it or not, this old city slicker has eaten raccoon a couple of times. I got a recipe out of the L.L.Bean cookbook, and decided to try it. Let's put it this way...possum is better, and neither one is worth cleaning![xx(]
I agree with Mr. Olt. Given the choice between possum, coon or groundhog; I'll take a young grounghog any day. I've tried them all.
If the coon has been eating good he will be covered in fat which has a strong flavor and odor and this fat will extend between the strands of muscle and it all has to be removed. Also, the scent glands located under the forlegs and along the spine of the back have to be removed.
Thanks guys. Pretty sure I ate raccoon once when I was a kid, but it's been so long I can't remember if I liked it. Not even sure it was raccoon.
Possum is not an option unless I'm starving[xx(] Have had a number of run-ins with 'possums in the woods during the time I've hunted. These confrontations have taught me that 'possums smell like they're already dead & half-rotten.[xx(]
Try it. You might like it.
Put the carcass in the fridge overnight and the next day trim as much fat as possible. Cut it up and boil several hours with bay leaves.
At this point you can try several things.
1. Put the parts in an iron skillet w/ just a little oil and plenty of seasoning (try sage and pepper) and brown it for about 15 minutes.
2. Debone the meat and mix in your favorite BBQ sauce.(I've had many people try it this way and no complaints at all)
Muskrats, done that too. Not bad.
4 muskrats (remove all fat and the musk glands under the front legs)
1/2 lb bacon
1/2 celery bunch, chopped
4 med. onions, chopped
1/2 lb Oleo
1/2 tsp Cayenne pepper
21 oz. Tomato soup (2 standard cans)
Saute bacon, celery, onions, oloe and cayenne pepper for about 10 min.
Put rats in bottom of a pan you can tightly lid. Pour sauteed mixture over rats, and then cover with tomato soup. (Do not add water to soup.)
Bake, covered, for 2 1/2 hrs. at 350 degrees F. or until fork tender.
My family (wife & 2 boys) enjoy coon. Couldn't eat it everyday, but like them every once in a while. I have a couple in the freezer now. Here's how we prepare it.
Remove all the fat and cut out the kernels from the legs. Cut up the coon like you would a rabbit. Soak the pieces in salt water a few hours. If we are having someone that hadn't tried coon before we sometimes soak it in baking soda water. This makes the meat lighter and more presentable to folks not accustomed to eating game.
Boil the pieces with onion, celery, salt and pepper (or your favorite
seasoning) for about 45 minutes to 1 hour, until tender.
Place the pieces on a rack in a roasting pan. Sometimes we coat it with BBQ sauce or pepper sauce before baking. Place the onions, celery around the coon meat.
You can also bake some sweet potatoes and place them around the meat. Bake it on 245 for about 45 minutes.
You want to be sure and not over cook where it dries out.
Not sure how to describe the taste. It's a dark meat, has a kind of rich taste.
Thanks for the tips guys! Guess I'll have to try one for myself if I get the chance. Would like to turn some 'coons into quivers & a hat for my 5-yr. old, but don't want to waste the meat if it's not too rank.
A point you might want to consider. Almost ALL cookbooks I have seen raccon mentioned in made a very strong point that you CAN NOT eat them unles well done, almost burnt. Don't know why, they just said if you don't like well done meat, avoid raccoon altogether. I'd just fry it up real good, burnt if need be, and feed it to the dogs.
hey all i use the same recipe for possum as carp you first wrap em with bacon and bake at 350 for 2 hrs. then take out of oven throw the carp/possum away and eat the bacon, or you can use a hickory board to cook em on and eat the board instead of the bacon just some of my longtime family recipes[)]