For the Love of Rocky Raccoon!

January 15th, 2009

First Squirrels, now Raccoon? I just read on Slashfood that Raccoon is “gaining popularity these days as a main course, despite the fact that in order to become edible, it must be brined, soaked overnight, parboiled for a couple of hours and then braised, roasted or smoked.” Seriously, is rabies the new truffle oil? In the original article from Kansas one reliable fan gushes, “During grad school, my roommate and I ate 32 coons one winter. It was all free, and it was really good. If you think about being green and eating organically, raccoon meat is the ultimate organic food.” Yes, indeed, nothing like free-range, trash-fed Coons to say “organic.”

To prepare for the inevitable next food news item: How many Chucks can a woodchuck feed if a woodchuck doesn’t make Chucks upchuck?  Here is the answer and how to prepare all sorts of ‘Varmints‘, courtesy of Gourmet, no less.



2 Comments

  1. #
    Blogless Laura
    January 15th, 2009 at 4:23 pm

    Why am I not surprised that this article came out of Kansas? (I lived there for a few months, I can say that!)

  2. #
    germ
    January 18th, 2009 at 11:43 pm

    I’d recommend watching Man vs. Wild for at least a few shows to get some really stellar meat recommendations.

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