Parboiling is a horribly wrong way to prepare raccoon. Ech. And if they didn’t peel the fat cap off the back... Double Ech.
The meat is very greasy, so it needs to be roasted at a fairly low temp - high enough to render the fat, but not so high as to dry out the meat and make it tough.
When done properly raccoon is tender, juicy, and delicious.
The Optimists Club here holds a coon supper every year as a fund raising event. Most years they will also have some beaver and muskrat on the menu. Good stuff!
You should write a cookbook and educate people. I guess I would try it if cooked properly.