I would suggest a .22 magnum at least. More sporting, you know. One of those new .17 calibers would be nice. Take careful aim, it’s good practice shooting! At a good distance, any .22 cal centerfire would be delightful. I don’t think these critters should be cooked and eaten, however.
They certainly are, though. That was NOT something covered in culinary school. I had to learn that from family.
/johnny
Rabies changes everything.
It took *3* 9mils in the chest at nearly point blank range to stop the rabid momma coon.
The much smaller rabid babies took 2, each.
It was a -very- unpleasant but necessary deed.
[and single head shots were totally out of the question...I *knew* they’d need getting tested]
CORN-FRIED RACCOON Ingredients: 7 (drippings .. flakes .. flour .. milk .. pieces ...) Soak raccoon in milk to cover ... most of the fat, stir in flour, brown. Add cold milk, cooking and stirring until heated and thickened. Serves 6.
FRICASSEED RACCOON Ingredients: 6 (broth .. fat .. flour .. raccoon .. salt ...) Clean raccoon and remove all fat. ... flour. Cook in hot fat until brown, add the broth, cover and simmer for 2 hours or until tender. 8 servings.
BAKED STUFFED RACCOON WITH APPLES Ingredients: 10 (apples .. cinnamon .. crumbs .. onions .. pork ...) Skin and clean the raccoon. Wash well and ... for 1 hour, basting as often as possible. Transfer to a heated platter surrounded by the whole onions.
RACCOON FOR CROCKPOT Ingredients: 7 (broth .. honey .. raccoon .. salt .. sauce .. sherry ...) Clean raccoon, quarter, and remove ... grease and discard before thickening remaining liquid for gravy. Meat will brown and be tender and delicious.
RACCOON MEAT LOAF Ingredients: 8 (crumbs .. eggs .. milk .. onion .. raccoon .. salt ...) Clean raccoon and remove fat. Cut ... meat loaf pan, set in a pan of hot water and bake in a moderate oven, 350 degrees for 1 3/4 hours. 8 servings.