Baked Raccoon with Southern Dressing

Baked Raccoon with Southern Dressing

Raccoon meat is very dark and when the Racoon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor. This fat also extends in layers between strong bands of muscle. It should always be removed along with the scent glands. Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back. They are usually pea-shaped, have a waxy texture, and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh. Those most experienced in the cooking of Racoon recommend parboiling it first. Some also add a tablespoon each of baking soda and black pepper to the parboiling water to remove the strong gamey flavor.

1 larger young Racoon's hindquarter and loin 2 to 2 1/2 lbs
3-4 cups cold water
1 tbsp. salt
1/3 tsp black pepper or 1/2 tsp. dry hot red pepper pod

Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands, kernels under legs. Wrap Racoon in waxed paper or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water. Cut whole Racoon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).

Southern Dressing:

6 slices white bread (2-3 days old)
1/2 cup finely chopped onions (2 small)
1-1 1/2 tbsp. finely chopped parsley
1/3 cup yellow corn meal
1/8 tsp. pepper
1 tsp. sage
2 small eggs
1 cup milk
1 cup Racoon broth, from parboiling Racoon

Tear bread into course crumbs and place into mixing bowl. Add rest of ingredients and stir gently until well blended.
Four cups dressing are enough for 2-3 lbs. of Racoon meat.

Pour dressing into a casserole dish. Lay the Racoon meat over the top of the dressing and press down into it. Cover and bake until Racoon is tender (45 - 60 minutes). Uncover and continue baking until the Racoon and dressing are nicely browned (about 30 minutes).

Serves 4

Sorry but you can't buy Racoon meat online as of yet.

I thought that was funny, Mojo. Can't buy it online yet. Certainly plenty of raccoons around here and I have a soft spot for the little bastards but I wouldn't want to eat one. I've had the pleasure of sticking my hand in a pile of raccoon shit about 60 feet up a tree and I have to say they really do stink badly! I also ran into the raccoon up there who was distinctly unfriendly to me. Luckily he was too scared of my chainsaw to do more than scream abuse at me.