Raccoon is making it to the table
Raccoon, which made the first edition of The Joy of Cooking in 1931, is labor-intensive but well worth the time, aficionados say.
"Good things come to those who wait," says A. Reed, 86, who has been eating raccoon since she was a girl.
Raccoons go for $3 to $7 — each, not per pound — and will feed about five adults. Four, if they're really hungry.
My old copy of Joy gives the modern housewife pointers on skinning squirrel, and milk feeding a caged ‘possum for a few days before slaughter... the 2014 version of Joy probably instructs the modern househusband to go buy a gluten-free Stouffer’s dinner to serve the wifey after she comes home from a long day of Queen-Beeing at the office.
When I was a kid, we ate raccoon at my grandpa’s place in NCarolina. It was hunted, killed, skinned, and cooked. My memory says it was ok. I can’t remember much except dark and stringy.