South CarolinaPing
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Posted on 03/30/2011 5:08:26 PM PDT by upchuck
Looking for raccoon meat? You won't find it at a country convenience store in South Carolina after state health inspectors told employees to throw out their supply.
Tipped off by a complaint, inspectors recently found the cleaned raccoon meat in plastic bags inside one of the store's coolers, along with bagged ice.
"In my 28 years with the agency, it's the first time I've heard of this," Thom Berry, spokesman for the state Department of Health and Environmental Control, said on Wednesday.
"My inspectors, they see all kinds of things, but this is something new even to them."
[snip]
No law bans the sale of raccoon meat in South Carolina, but state and federal officials do not certify it as being safe for human consumption.
"It's kind of like squirrel," said Brett Witt, spokesman for the state Department of Natural Resources.
(Excerpt) Read more at reuters.com ...
With 0 in charge, “roadkill” will be on the menu soon.
I suppose Red Greens Possum on a stick is out also.
I suppose Red Greens Possum on a stick is out also.
My grandfather raved about his raccoon stew. He loved squirrel brains and gravy too.
I never had the nerve to try it.
I know a guy who had a raccoon in his freezer. I’m pretty sure it had the word “Goodyear” spelled backward on it.
They probably had a few Gophers Armadillos and Squirrels in there too.
‘Possum is too greasy, try beaver tail or the best is bear roast.
"Delicious!"
Politicians who don’t like to eat squirrel ain’t worth voting for.
Roasted Raccoon and Yams
~ 1 raccoon, dressed
~ 2 red pepper pods, (whole peppers)
~ 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 tsp 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!
They’ll have to be a little more sneaky with it—will it be called “coonshine”?
Squirrel, coated in flour, pan fried, then braised with a little water – remove the squirrel, add cream or milk for gravy – over biscuits or grits – what a breakfast!
Huckabee brags about frying a squirrel in a pop corn popper in college.
A few years ago I heard an interview with a teenage girl on the radio that said her dad always brought home road kill for them to eat. She said they got snake quite a bit...
Rabbit works that way too. Granny used to make it in a pressure cooker.
Foods and Recipes of American Indian
French Fried Skunk
2 skunks, skinned and cleaned 3 cups milk or cream
1 tsp salt 1-1/2 cups flour
Water to cover 1/2 tsp salt
2 cups of bear fat or lard
2 egg yolks, beaten 2 tsp. baking soda
Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minutes. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking powder. Mix real good until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees F. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve. Yum, Yum!
Will that go with Possum Belly Stew??
If there’s no law against its sale, why can’t they sell it?
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