Thanks - yes, the bigger racoon I gutted, cut off the head (which recently had a bit of lead added to it*), and dumped Rolandette the Raccoon**, major organs except the intestines, and water into a 15 qt. pot, covered it, and simmer it for 4 hours. The chickens will eat pretty much all of it except the fur and bones.
As for trying it ourselves, per Brave Search, salt does improve the tenderizing marinade’s effectiveness:
Anyway, yes, I’ve divided the meat into roughly 16 oz. portions to experiment with slow cooking - maybe I’ll try one or two ~ 8 oz. portions grilled, to see just how well the marinating worked. (I want to marinate anyway to defeat the gamey taste.) Another thing to try with slow cooked meat tidbits is raccoon chili. I’ve not decided which recipe to try. :-)
If hamburger or pork steak was still under $1 / lb. on sale, I probably would not be trying this... :-(
OTOH, I am a bit curious. :-)
*All of the .22 pellet “should” have stayed inside the skull, but I’m not keen on biting a piece of lead pellet. It’s too close to “biting the bullet” for me!
**Reference to Warren Zevon. ;-)
I ate squirrel stroganoff at a friends once long ago, did spit out 3 tiny buckshot. Squirrel was delicious.