- Pupster Jan 7, 2005 11:27 AM
I was browsing through a soul food cookbook borrowed from the library this evening only to be startled by this peculiar recipe. Apologies to the better informed, I'm just an ignorant city gal and am curious to appease this mis-education.
Dolly's Delicious 'Coon from Sylvia's Family Soul Food Cookbook
1 5-lb raccoon
3 large onions
1/4 lb fatback
2 tbs red pepper flakes
1 tsp seasoned salt
2 tsp salt
2 tsp pepper
2 tsp Accent (optional)
2 cups chopped onion
You simmer the raccoon for 6 HOURS! before baking it for another hour.
1) Has anyone tried this or some other raccoon recipe? and please describe the taste.
2) Are there other unusual meat recipes out there? (Not the more common alligator, snake, horse, roo or usual game.)
re: Karl S.
The old Joy of Cooking also has prep instructions for possum and maybe some other woodland critters. If my memory served me correctly, they recommend keeping the possum in a cage for 10 days, feeding it milk, before you kill and skin it.
Does anyone else remember the Garrison Keillor show a while back where an actor impersonating Ross Perot was leading a cooking show on how to cook raccoon? It was hilarious!
A cautionary note:
Some raccoons carry rabies. Same for possums. Not sure if the disease is transmittable after the animal has died, but why take chances with a fatal disease.
Wild mammals should be left alone. If there is a nuisance animal nearby, call a professional (board of health, animal control, or state fish and wildlife office). If you ever have physical contact with a raccoon, skunk, possum, bat, or other wild mammal, see a doctor immediately.
Back to the chow...
re: Val Ann C
My understanding is that the only possums with rabies have been infected in a lab with a huge megadose. Possums in the wild are not rabid. (This info courtesy of a possum rescue expert.)
I have never cooked or eaten raccoon, but there has been one in the neighborhood that I wish someone had baked or fried or ... any preparation at all would have been fine with me.
back in the days when everyone was single, a couple of guy-friends of mine who hunted would clean out their freezer every once in a while and bring the ducks, elk, venison, pheasant, etc. to me and we would have a huge feast and invite everyone we knew. most of my recipes came from the Joy. no racoon, though.
It tastes a lot like bear. Which is similar to pork. Racoon is not as greasy. It has been 50 years since I ate any though.
My grandfather probably has some in his deep freeze, but certainly goes to some racoon dinner every year (and also certainly has squirrel in his freezer).
He said it tastes more like slow cooked brisket, and that while caring for my grandma, fed it to her telling her it was beef.
re: Elaine (Snutteplutten)
Terrific article. I especially liked the description of the Larry Forgione meal. It's one of the few instances when I preferred hearing the description rather than eating the meal myself.
I try to be open minded enough to try anything once, but varmint may be beyond the pale for me. Loved reading the description though.
See if you can find a copy of Eat Like A Wild Man, 110 years of great Sports Afield recipes, compiled by Rebecca Gray. I have a copy and have given copies to friends. If it has fur, fins or feathers, there's a recipe for it here.