Trapping and Eating Raccoons

Bunjie likes deer and turkeys, and anything that interferes with that is on Bunjie's Enemies List. Raccoons are on that list--the eat turkey eggs and even fawns. Here's a recent video where I describe my plans and show past efforts to keep raccoon numbers in check:


Since that time, I've had some success with the trapping.



These were trapped using dog free traps:


Check out the Facebook page for pics of the trapping!

Now, what to do with the trapped raccoons? I've already taken one to the taxidermist and it hangs in our entryway to greet visitors to our home. I am also turning one large boar into a hat--that should look great in upcoming episodes of Death by Bunjie!

But what about eating them?

How to Cook Raccoons For Best (and Easy) Results

I made a quick stir fry with one of the first raccoons I trapped this year. Very interesting flavor. Not gamey at all, but it was chewey. Thus, I probably overcooked it.

So on this night we par boiled one for about 10 to 15 minutes until the meat appeared cooked on the outside. After that, we put it in a roaster. I coated it nicely in Hog Zone's Texas Lumbre to give it some kick. I put some boiled sweet potatoes in the roaster, too, and coated them with brown sugar. I cooked it on 350 for 30 minutes with the lid on the roaster, and checked it. After I added a second layer of the spices and sugar, I cooked it for another 15 minutes.

Perfection! The meat was properly cooked but not overcooked, which is the goal with wild game. The spicy flavor complimented the sweet potatoes nicely.

What I Learned

I had my wife try the raccoon and she (correctly) suggested it had a pork flavor and consistency. I agree--pork roast for sure. Much of the meat falls off the bone. The smell in the house was pleasing. I had been told the fat was horrible, but I didn't taste any such problems with the raccoon (and there was so much fat on this one that  removing all of it was unlikely).



The only downside was that there isn't a lot of meat on a raccoon--it would really take two of them to feed a family of three, and it was a lot of work to prepare it (my hands hadn't really recovered from skinning the raccoon the previous day in 20 degree weather). On this note, you'll need a pretty good sized pot to parboil it. I ended up breaking the carcass in half and parboiling each part in a different pot. Small concerns, but worth noting.

I heartily recommend you get out there, trap some raccoons, and try this delicacy. You won't be sorry!