Does anyone have a good recipie for racoon?

I live way out in the country, and we have loads of racoons. I was just wondering if they are any good to eat. I have looked everywhere I can think of, and I can not find any recepies for anything made with coon meat.Does anyone have a good recipie for racoon?
I thought this question might have been a joke but after a quick search on google I realise people actually do eat Raccoons.


You learn something everyday. Here's what I found.





Roast Raccoon and Yams


~ 1 raccoon, dressed


~ 2 red pepper pods


~ 1 tsp salt


~ 1/4 tsp pepper


~ 1/8 tsp sage


~ 2 tbsp lemon juice


~ 4 large yams, peeled and quartered


~ 1/4 cup brown sugar


~ 1/2 cinnamon


~ 1/8 tsp ginger





Place the raccoon in a large pot with the peppers. Cover with water, bring to a boil. Reduce heat and simmer for 1 hour.





Remove raccoon from the pot and place on a rack in a roasting pan.





Pour the lemon juice on the raccoon. Sprinkle on the salt, pepper and sage.





Place the yams in the pan around the raccoon. Add 1 cup of water.





Mix together the brown sugar, cinnamon and ginger.


Sprinkle on the yams.





Cover and bake at 325 degrees for 2 hours or until the meat is crisp and brown.





Transfer to a serving platter.





Serve and Enjoy!Does anyone have a good recipie for racoon?
Jim the Fee, responding.





Mighty fine question, thar, pard! I looked at some of the


better responses to the question; but, the actual recipe


for Racoon (or as you southern folks often say 'coon') is


as follows. This if from actual experience so I do not have


any source book for it. I am certain that Jeff Foxworthy


would classify this as a ';Red Neck'; recipe for -coon.





Find a racoon!


Trap it


shoot it


snare it


get it as road kill - just pick it up from the ditch and dust it


off a little





Do all the necessary ';preps';


Kill it, ifn' it haint daid


gut it


skin it


stuff it with collard greens, if available; several stalks of celery; some cut cabbage; several whole small onions;


any spices that you like.


choose a good white oak or hickory Plank - big enough to


accomodate your -coon


Cook is a red hot oven - I'm talking 475-500 degrees here.


about 4 hours.


Remove from the oven.


let it cool a tad





(are you ready for this) scroll down


























Throw away the -coon





Eat the plank





ENJOY!!!





Cheers,





Jim the Fee
Bar-B-Q'd Raccoon








~ 4 - 6 lb. raccoon, cut into serving pieces


~ 1 cup red wine


~ 2 onions, sliced


~ 3 bay leaves


~ 1 tbsp salt


~ 1 tsp pepper


~ 3 cloves garlic, sliced


~ 2 cups of your favorite barbecue sauce


~ 1 tbsp paprika





Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.





Bring to a boil. Cover and simmer for 1 hour.





After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.





Cook at 325 degrees for 50 - 60 minutes.





Serve and Enjoy!
BBQ, we actually have an annual ';Coon Supper'; here in Arkansas, famous people actually come!


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BARBECUED RACCOON


Shoulders, hams, and saddle from 1 or 2 raccoons


1 lg. onion, sliced


Salt and pepper


1-2 c. barbecue sauce


Clean and prepare raccoon for roasting. Place in roaster pan with enough water to cover about 1/3 of the way. Slice onion and spread over meat. Add salt and pepper as desired. Bake at 350 degrees for 1 1/2 to 2 hours until done. Add barbecue sauce with brush during last 30 minutes of cooking.


FRICASSEED RACCOON


1 raccoon


2 tbsp. salt


1/2 tsp. pepper


1 c. flour


1/4 c. fat


2 c. broth


Clean raccoon and remove all fat. Cut into 8 to 10 pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.


SWEET-SOUR RACCOON


1 raccoon, skinned and cleaned


1 lg. onion


1 tsp. dry mustard


1 tsp. allspice


1 tsp. salt


1/2 tsp. pepper


3/4 c. catsup


4 beef bouillon cubes


4 c. water


5 gingersnaps


3/4 c. vinegar


3/4 c. brown sugar


Cut prepared raccoon in serving pieces. Parboil and scrape off all other fat. Place pieces in roasting pan. Add cut up onion, sprinkle with mustard, allspice, salt, and pepper. In separate pan, heat catsup, bouillon cubes, water, gingersnaps, vinegar, and brown sugar. Pour over raccoon pieces and roast covered at 350 degrees until done, about 3 hours. Serves 8
A little lemon juice and a barbeque will go a long way with racoon. The only problem, they tend to be a little gamy. I prefer Kitten to Racoon, that's just me though. Don't let the sheriff find out though, its illegal. Feds get really touchy about it. Especially if you feed it to the little league team. (THey didn't know)
Raccoons are tasty.





Try making texas style raccoon chili.
Sorry can't help, but Barbecue it. That's when you'll find out if its good or not. Everything is good when it's BBQed