I haven't been hungry enough yet, but when I am I'll try canned first before going to the trouble of preparing fresh. lol
My childhood Baptist church used to have "Bar-B-Coon" dinners as a fund raiser,,, I always wondered where they got that many raccoons. I was told that some guy in Shawnee, OK raised them for fur and sold the meat. Aarond .
A sure way to keep kids from shooting coots is make them eat the first ones they shoot....... Ask me how I know.
Trim some fat, par boil, then bbq in a roaster. I've eaten many yearling coon this way. Parboiling is key.
Have you ever had something in gumbo that wasn't good? It's like stew up North. Gumbo is my favorite food next to my sister-in-law's homemade lasagna.
when i was a young guy, im 54 now. i was prob in 7th or 8ths grade. my gma would ask for a young coon. i would catch her one, maybe a 6 or 7 lb coon. she would cook it. it was the most deicious meat. id ever tasted
As this thread may have run its course, more or less, I'll throw in a pointless personal reference: I actually knew Quentin Tarantino "before he was famous". He worked at a video rental place in Hermosa Beach, California, called "Video Archives". I worked at a bike shop next door called "Hostelhaus Bike & Hike". We regularly would work on his bike in exchange for free rentals, normally of the less than reputable variety. When he told me he was writing a screenplay I not only blew him off but actively made fun of him. I believe that one was called "Reservoir Dogs" or something like that. Just in case anyone here ever has a question about my judgement or anything.
My wife's folks were farmers and ranchers. Her mother used to say "Just wait until the trucks stop arriving at the grocery stores. After about three days you won't want to be anywhere near town!"
Had it once (BBQ'd). Stringy, Greasy, Strong tasting. I'll walk across broken glass to take a cold shower while chewing on tin foil before eating Coon again.
I would gut and skin it and soak it in ice water and lemon juice for two days, then smoke it using the 3-2-1 method. Shred the meat and make tacos. No idea what it would taste like but would give it a try.
Raccoon isn't bad at all, I've ate worse. Like others have said, parboiling and/or slow cooking in a smoker or grill to deal with the fat is key. And Coot is quite edible if breaded with Andy's fish breading and deep fried. I like to call the big pigeons "city chickens". A lot of different meat is quite edible and good. It all depends on how it is cleaned, prepared, and cooked (seasonings help).
