First off, let me point out that people do eat raccoon in some areas of the country. They taste like chicken (seriously) and tend to have a flavor that is influenced by what they were eating. If they were a trash panda, you never know what you'll get. If they were foraging, they'll taste a bit gamier.
Don't eat a raccoon that has rabies or is acting weird. Also, in some areas like the Rocky Mountains, raccoons may have a gut parasite that can be deadly to humans if left untreated. If you're still wanting that dead raccoon to be the centre of your elegant shotgun weddin' feast, here's a tasty recipe.
What You Need:
What You Do:
- Slice one onion into quarters, break layers up and place on bottom of large lined crockpot.
- Thoroughly wash the raccoon under cold running water.
- Debone raccoon and cut into inch to inch and a half chunks. Place into crockpot.
- Stick whole cloves into the meat about an inch apart.
- Kosher salt and pepper to taste.
- Crumble up the bay leaves and sprinkle over the meat.
- Finely chop up one onion, celery, and bell pepper, add to crockpot.
- Add sliced mushrooms.
- In a bowl, add onion soup, mushroom soup and three cans of water.
- Stir until mixed well and pour over crockpot contents slowly.
- Cook on highest setting for 30 minutes.
- Reduce to low and cook for 8 hours or overnight.
Serve over egg noodles or Basmati rice. While it's cooking tan and salt the pelt so you can make a Daniel Boone hat.