Post by Clipper on Feb 13, 2020 11:50:57 GMT -5
www.grandviewoutdoors.com/predator-hunting/forgotten-delicacy-raccoon?fbclid=IwAR2BnHZUSOVQNJQlD7Os0bvJcitE0ocNt-WMSqgPeDoI4PPXCXXH78fcLyU
I always enjoyed hunting of ANY kind in my younger days, and always believed that a person should not kill an animal unless he intended to eat it. I used to cook racoon a couple of different ways. Sometimes I would braise it in the oven with onions, or with bbq sauce. It was good, but it was greasy. The other way was to par boil it for a few minutes to render some of the grease, and then grill it and baste it with sauce while it grilled.
I have cooked woodchucks the using those same cooking methods and both tend to be greasy and can be pretty tough. Woodchucks can be pretty fat with a layer of fat covering their body. Racoons, not so much so, but they are tough unless cooked slowly in the oven.
Venison is my favorite wild game, but I have eaten squirrels, opossum once or twice, woodchucks, coons, rabbits, wild turkeys, wild ducks and wild geese. I even ate moose meat once while living in Minnesota.
Being a fan of the outdoors in my younger days I have hunted or caught and eaten just about anything that walks, swims or flies. Make no mistake about it. I am a diehard carnivore. I belonged to the West Canada Fish and Game Club back when I was in my twenties. They used to have a wild game dinner every year that I enjoyed attending. People would bring pot luck dishes prepared with all the different species that they had killed.
In recent years racoons have become a major carrier of rabies. I don't think I would be comfortable eating a racoon any more. In fact I don't think I would even want to handle them to process them for their pelts.
If you stop and think about it animal protein is animal protein. Unless the animal is a scavenger, diseased, or for some reason the flesh is not safe to eat, most game can be prepared using recipes that we all use for pork, beef, or poultry and are quite good.
I always enjoyed hunting of ANY kind in my younger days, and always believed that a person should not kill an animal unless he intended to eat it. I used to cook racoon a couple of different ways. Sometimes I would braise it in the oven with onions, or with bbq sauce. It was good, but it was greasy. The other way was to par boil it for a few minutes to render some of the grease, and then grill it and baste it with sauce while it grilled.
I have cooked woodchucks the using those same cooking methods and both tend to be greasy and can be pretty tough. Woodchucks can be pretty fat with a layer of fat covering their body. Racoons, not so much so, but they are tough unless cooked slowly in the oven.
Venison is my favorite wild game, but I have eaten squirrels, opossum once or twice, woodchucks, coons, rabbits, wild turkeys, wild ducks and wild geese. I even ate moose meat once while living in Minnesota.
Being a fan of the outdoors in my younger days I have hunted or caught and eaten just about anything that walks, swims or flies. Make no mistake about it. I am a diehard carnivore. I belonged to the West Canada Fish and Game Club back when I was in my twenties. They used to have a wild game dinner every year that I enjoyed attending. People would bring pot luck dishes prepared with all the different species that they had killed.
In recent years racoons have become a major carrier of rabies. I don't think I would be comfortable eating a racoon any more. In fact I don't think I would even want to handle them to process them for their pelts.
If you stop and think about it animal protein is animal protein. Unless the animal is a scavenger, diseased, or for some reason the flesh is not safe to eat, most game can be prepared using recipes that we all use for pork, beef, or poultry and are quite good.
