The other dark meat
Raccoon? I have never had it.
Remember, I do this to entertain me, not you.
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January 14th, 2009 at 10:01 am
Have heard it is hard to prepare. Seems to be best boiled as it is very greasy.
Thats all I know of the subject. Always went for easier critters to kill for meat that taste better.
January 14th, 2009 at 11:15 am
Back in my college days, late 70s, I woke up one night about 2 AM to a commotion in the kitchen. Upon investigation, I found my 2 inebriated house mates sawing a frozen raccoon carcass in half so that it would fit the pot. They parboiled it and then baked it. The house stunk for days. The coon was tough, chewy, and disgusting!
January 14th, 2009 at 11:43 am
I had it slow-cooked on the grill at my Uncle John’s in Georgia. Cooked that way it was tender, but definitely greasy.
January 14th, 2009 at 12:28 pm
My kin folk on my dad’s side are from the woods of Louisiana. They’ll eat anything with raccoon being one of the least offensive.
Anyway, I’ve had it. Not too bad if done well. Greasy as others have said.
Armadillo, possum, and muskrat are edible too, fwiw.
January 14th, 2009 at 12:28 pm
Maybe it was nutria. Whatever it was looked like a giant rat to me.
January 14th, 2009 at 2:57 pm
Greasy, but reasonably good.
Ditto for possum (which is better). Armadillo carries Hanson’s Disease, so I’d stay away from that – although you’d probably have to eat possum on the half-shell 3 meals a day for 20 years before you’d have any danger of contracting leprosy.