“Time to consult Granny Clampett’s book: 101 ways to cook Possum.”
LOL I have an old 1920s Czech cookbook that has a recipe for “roast raccoon”, in which it notes raccoon is “rather gamey, season heavily”. If someone of that era is telling me it’s gamey, I trust that as factual.
Have one of my Grandmothers cook books from the late teens.
One recipe starts out; “first, kill a chicken”
...raccoon is “rather gamey...
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Remove visible fat. (It’s around the outside under the skin)Boil in 3 changes of water. Drain. It’s dense dark meat. Cut into convenient chunks, layer with bacon and peeled, quartered sweet potatoes. Cover well. Roast @350 until tender. (Check. It’s been a long time & I don’t recall time needed.)
Bacon flavors the meat and potatoes. Potatoes absorb bacon grease. Meat is rich, so a little goes a long way. Surprisingly good.