[Zhang Fei]

Before resorting to soylent green, a recipe at the link for the coon hunter in your life.

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https://realtree.com/timber-2-table-wild-game-recipes/maple-bourbon-glazed-grilled-raccoon-recipe
[If you have spent much time running trail cameras the past few years, you have probably noticed an uptick in the raccoon population around your hunting area. With the decline in fur prices and the popularity of coon hunting in some locals, raccoon numbers have skyrocketed.

This spells trouble for quail, turkey, and other ground-nesting birds. In order to keep predator numbers down around our farm, Potroast, our youngest, runs a trapline in December and January each year. While fur prices won’t make you rich, or even pay for the fuel you use checking your traps, keeping predator numbers down helps out the other game around our hunting areas. For every coon he catches, another quail chick might hatch. For every coyote, a couple more fawns may make it.

The finished texture is similar to pulled pork. Shred the leftovers for a tasty sandwich the next day.

Another upside is a full freezer. Grilled raccoon is excellent! With a flavor and texture very reminiscent of pulled pork, I’d rate it right up there with other top wild game table fare. For grilling, we prefer a young raccoon, around 3/4 of the way to full grown, around 5 to 7 pounds live weight.]

[Elsie]

Many ‘people from the south’ love raccoon meat!