[spotlightin]

i am new to arkansas but found it to be plentiful in raccoons. In an emergency situation, these would be an easy meal. Any good cooking suggestions?

[Omegaman]

I like it best BBQed or deep fried. I think you will find some good recipes for it on line. Most small game is not bad when cooked right. I have eaten beaver, muskrat, wood chuck, porcupine, raccoons and a whole bunch more its all good.

[crashdive123]

BBQ'd Raccoon


~ 4 - 6 lb. raccoon, cut into serving pieces
~ 1 cup red wine
~ 2 onions, sliced
~ 3 bay leaves
~ 1 tbsp salt
~ 1 tsp pepper
~ 3 cloves garlic, sliced
~ 2 cups of your favorite barbecue sauce
~ 1 tbsp paprika


Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.

Bring to a boil. Cover and simmer for 1 hour.

After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.

Cook at 325 degrees for 50 - 60 minutes.


Coon Stew



~ 1 raccoon, cleaned, skinned and quartered
~ pepper
~ 4 cups water
~ 2 carrots, diced
~ 1 stalk celery, diced
~ 2 large potatoes, cubed
~ salt


In a large pot, place the meat and cover with water. Bring to a boil and cook for 1 hour.

Remove meat and allow to cool. Discard water.

Remove meat from bones and cut into 1” – 2” cubes. Sprinkle with pepper.

Add meat back to pot and add water, carrots, celery and potatoes. Season to taste with salt.

Bring to a boil, reduce heat and cook until veggies are tender. Adjust seasoning if needed.


Grilled Raccoon



~ 1-2 young raccoons - cleaned and cut into pieces
~ 1 cup ketchup
~ 1/2 cup cooking oil or butter
~ 1/4 cup brown sugar
~ 1 tbsp Worcestershire sauce
~ 1 tbsp garlic powder (or to taste)
~ 1 tbsp. onion powder (or to taste)
~ 1 tbsp salt
~ 1/4 cup lemon juice
~ 1 tsp pepper


First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't.

In a large pot, place the meat in slightly salted water enough to cover.

Bring to a boil. Reduce heat and simmer until almost done.

Remove from the water and place on a hot grill over medium heat.

Coat with sauce and grill to taste. Turn and baste often.


Roast Raccoon with Stuffing


~ 5 - 7lb raccoon, dressed, not cut up
~ 1/2 lb sausage meat
~ 3 tbsp butter
~ 1 onion, chopped
~ 1 cup chopped celery
~ 2 tsp salt
~ 1/2 tsp pepper
~ 1/4 cup cream
~ 2 cups corn bread crumbs
~ 2 tsp sage
~ 3 tbsp chopped parsley
~ 1 tsp marjoram
~ 1/2 tsp mace
~ 1/4 cup orange juice
~ 1 cup red wine


In a skillet, sauté the onion and celery in the butter.

Add the sausage meat and cook until brown. Drain off the fat.

In a bowl mix the sausage mixture, cream, corn bread crumbs, sage, parsley, marjoram, mace and orange juice together thoroughly.

Salt and pepper the raccoon inside and out.

Stuff the raccoon and close up the belly cavity. Place on a rack in a roasting pan and cook for 45 minutes per pound at 300 degrees.

Turn over when half done.

Baste frequently with the wine and the pan juices when they cook out.

[crashdive123]

Here's where I got them.

Backwoods Bound Recipes

[Celticwarrior]

All really good recipes. Very nice. Pretty much anything you can do with rabbit you can do with 'coon. Good eating, and a lot of meat for a "small game" animal. I've taken some that were the size of medium-range dogs. My original version of "The Joy of Cooking" (not the new one that has things like Emu or Kangaroo?) has recipes for cooking possums, coons, rabbits, and turtles, among other things. They were omitted from the newer version because "people don't cook like that anymore!" Obviously written by people who have never been around folks like US.

[Screaming Eagle]

Know that coon is an oily kind of meat. It has a strong taste. It's also usually very lean without much fat interspersed within the meat so it tends to be 'rubbery' but not really 'tough'. The best way I've ever head of to cook it is by boiling it first and cooking with collard greens.