Welcome to the Wild-About-Trapping.com Forums

Friends, Family and Outdoor Traditions
It is currently 16 Oct 2017, 23:12

All times are UTC - 6 hours [ DST ]





Post new topic Reply to topic  [ 22 posts ] 
Author Message
 Post subject: raccoon
PostPosted: 11 Feb 2008, 21:46 
Offline
Experienced Forum User
Experienced Forum User

Joined: 29 Jan 2008, 11:28
Posts: 259
Location: southeastern ohio
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.

Serve and Enjoy!

Bar-B-Q'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.


Top
 Profile  
 
 Post subject:
PostPosted: 13 Feb 2008, 22:42 
Offline
Trapper
Trapper

Joined: 03 Feb 2008, 10:31
Posts: 120
Location: Minnesota
haha i love that bbq raccoon! around my area we call that the hwy 5 special!

_________________
No ma, Ive always had that many traps.


Top
 Profile  
 
 Post subject:
PostPosted: 16 Apr 2009, 15:20 
Offline
Experienced Forum User
Experienced Forum User

Joined: 26 Oct 2008, 15:27
Posts: 397
Location: West Virginia
Raccoon is the nastiest thing I have ever eaten. Once I soaked the meat in milk overnight and then boiled for an hour. I then put it in a pan of bbq sauce and baked for an hour and half and still tasted bad. To me raccoon tastes like dirty dish water. Its a shame because there is an area near me that is FULL of coons. If I could only make them edible I could have a good food source during the winter months.

_________________
Trapping season 14-15
6 Muskrat
1 Beaver
8 Raccoons

"Every creature that is alive is yours to eat; I give them all to you as I did the green plants."
Genesis 9:3


Top
 Profile  
 
 Post subject:
PostPosted: 16 Apr 2009, 15:57 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
I was tankin bout puttin out a coon trap tonight to save me a trip to the store. Might have to give this 1 a try. :D

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 12:35 
Offline
Professional Trapper
Professional Trapper

Joined: 27 Mar 2009, 10:27
Posts: 2619
Location: Illinois
Make sure the meat doesnt sit in the drippings/fat as its cooking. Coons ok, acquired taste I believe. Muskrats better, beaver too. We usually have several people that want our coon carcass's. Use to be a market for them couple of decades ago. Try the stronger, spicier BBQ sauces.

_________________
Archery/Youth Deer Camp 2011- Everyone else in the group/camp-1 hen turkey, 1 coyote, 3 squirrel's, 1 groundhog, 1 single horn spike, 2 does, 1 button buck and 8 miss's. Youth gun deer season 2 adult does-2 doe fawns. Me-0-goose eggs-nada


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 12:39 
Offline
KING OF THE POSTERS
KING OF THE POSTERS
User avatar

Joined: 03 Feb 2008, 12:18
Posts: 16396
Location: Lufkin, TX
First DE-MUSK the coon. Removal of the glands helps remove much of the wild taste. More often than not, down here they are baked. Some are bbq'd and small ones are fried. I have eaten them with dumplings and they were good. It has a lot to do with the handling of the meat and the skills of the cooks.

_________________
Actions Speak Louder Than Words


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 12:46 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
Where ARE the glands, Swamp?

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 13:35 
Offline
KING OF THE POSTERS
KING OF THE POSTERS
User avatar

Joined: 03 Feb 2008, 12:18
Posts: 16396
Location: Lufkin, TX
I cannot honestly tell you where they are all located. I know they are in the neck, under the front legs and on the back legs. I'd have to talk with some of the regulare coon eaters to locate all of them. I'll see what I can find out and get back with you.

_________________
Actions Speak Louder Than Words


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 13:47 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
Thanks. :D

I just found ones tracks in the goat/chicken pen, so I should be gettin me 1 soon. :evil:

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 15:45 
Offline
KING OF THE POSTERS
KING OF THE POSTERS
User avatar

Joined: 03 Feb 2008, 12:18
Posts: 16396
Location: Lufkin, TX
Update on preparing the coon----

The fat should always be removed along with the scent glands. Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back. They are usually pea-shaped, have a waxy texture, and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh.

_________________
Actions Speak Louder Than Words


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 16:07 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
Then do you make lure from the glands?

Also, how big are they?

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 16:28 
Offline
KING OF THE POSTERS
KING OF THE POSTERS
User avatar

Joined: 03 Feb 2008, 12:18
Posts: 16396
Location: Lufkin, TX
About as large as a full dog tick.....UGH :( that doesn't sound too good! :lol:

_________________
Actions Speak Louder Than Words


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 17:32 
Offline
Professional Trapper
Professional Trapper

Joined: 27 Mar 2009, 10:27
Posts: 2619
Location: Illinois
Boom you could try making lure out of'em, old timers did. Probably have more appeal to the old boars. My theory on wild game is if its white it aint right and I remove all of it I can.

_________________
Archery/Youth Deer Camp 2011- Everyone else in the group/camp-1 hen turkey, 1 coyote, 3 squirrel's, 1 groundhog, 1 single horn spike, 2 does, 1 button buck and 8 miss's. Youth gun deer season 2 adult does-2 doe fawns. Me-0-goose eggs-nada


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 18:03 
Offline
Experienced Forum User
Experienced Forum User

Joined: 26 Oct 2008, 15:27
Posts: 397
Location: West Virginia
backwoodsman wrote:
Boom you could try making lure out of'em, old timers did. Probably have more appeal to the old boars. My theory on wild game is if its white it aint right and I remove all of it I can.


LOL i'll remember that! 8)


Top
 Profile  
 
 Post subject:
PostPosted: 24 Apr 2009, 20:00 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
Swamp Rat wrote:
About as large as a full dog tick.....UGH :( that doesn't sound too good! :lol:


Might be a Southern thang, but I know EXACTLY what you means. Makes PERFECT sence to me. :wink: :lol:

BWM, thanks for the tip. I'll have to remember that. :D (just don't tell our pres. that). :shock:

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 25 Apr 2009, 04:39 
Offline
Professional Trapper
Professional Trapper

Joined: 27 Mar 2009, 10:27
Posts: 2619
Location: Illinois
Its a good theory, guy called the Deer Cook made it famous. Only time i break this rule is when Im cutting deer loin butterfly's and i leave the silver skin on'em, its easier to peel off after they're cooked.

_________________
Archery/Youth Deer Camp 2011- Everyone else in the group/camp-1 hen turkey, 1 coyote, 3 squirrel's, 1 groundhog, 1 single horn spike, 2 does, 1 button buck and 8 miss's. Youth gun deer season 2 adult does-2 doe fawns. Me-0-goose eggs-nada


Top
 Profile  
 
 Post subject:
PostPosted: 25 Apr 2009, 21:55 
Offline
Experienced Forum User
Experienced Forum User

Joined: 21 Dec 2008, 21:51
Posts: 254
Location: Oklahoma
is coon meat greasy as i heard they are :?: i got a recipe for coon jerky in one of my wildlife cook books i need to check, never had enough guts yet to try to eat one yet.


Top
 Profile  
 
 Post subject:
PostPosted: 25 Apr 2009, 23:00 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 22 Apr 2008, 21:41
Posts: 4024
Location: Texas (North)
lance wrote:
is coon meat greasy as i heard they are :?: i got a recipe for coon jerky in one of my wildlife cook books i need to check, never had enough guts yet to try to eat one yet.


The 1 I ate before wasn't. Heard others say they are, though. :?

_________________
Boomhawr

All time favorite:
Skunk 1 (in a bag)


Top
 Profile  
 
 Post subject:
PostPosted: 26 Apr 2009, 06:14 
Offline
KING OF THE POSTERS
KING OF THE POSTERS
User avatar

Joined: 03 Feb 2008, 12:18
Posts: 16396
Location: Lufkin, TX
lance wrote:
is coon meat greasy as i heard they are :?: i got a recipe for coon jerky in one of my wildlife cook books i need to check, never had enough guts yet to try to eat one yet.


Some coons are very "fat", but that can be removed when you dress them. The meat is not "greasy"....at least not what I would consider "greasy". Proper handling is a key and removing the musk glands helps. If boned out, cooked and served, it is no different than most wild game...whole or "bone-in" pieces may cause you to think of your ol' fiest squirrel dog and become reluctant to consume with much gusto. :lol:

_________________
Actions Speak Louder Than Words


Top
 Profile  
 
 Post subject:
PostPosted: 26 Apr 2009, 07:33 
Offline
Professional Trapper
Professional Trapper

Joined: 27 Mar 2009, 10:27
Posts: 2619
Location: Illinois
I agree, I think it depends alot on getting all the fat off the carcass you can. They're really rich and we prefer not to let them cook/soak in the drippings. As for jerky I have my doubts you could ever remove enough fat from them to keep the jerky from going rancid without refridgeration? Of course the older/bigger the coon the more fat there'll be.

_________________
Archery/Youth Deer Camp 2011- Everyone else in the group/camp-1 hen turkey, 1 coyote, 3 squirrel's, 1 groundhog, 1 single horn spike, 2 does, 1 button buck and 8 miss's. Youth gun deer season 2 adult does-2 doe fawns. Me-0-goose eggs-nada


Top
 Profile  
 
 Post subject:
PostPosted: 26 Apr 2009, 07:42 
Offline
Experienced Forum User
Experienced Forum User

Joined: 21 Dec 2008, 21:51
Posts: 254
Location: Oklahoma
i could be wrong i just thought i remember having a recipe for coon jerky :? i used to be a member of a hunting club and they wouldn't quit sending me wildlife cook books, i send most back and kept about four of them. i guit paying my membership dues and they kept sending me stuff.


Top
 Profile  
 
 Post subject: Re: raccoon
PostPosted: 28 Jun 2015, 19:17 
Offline
Professional Trapper
Professional Trapper
User avatar

Joined: 24 Dec 2009, 15:09
Posts: 3735
Location: Eastern S. Dakota
I tried this tonight with the back legs of a younger coon and modified the recipe by using Cookie's regular BBQ sauce instead of ketchup. Excellent fare, just make sure you trim the fat off before grilling and try to avoid fatty pieces while eating. To me, it was a bit like lamb and I liked it better than the typical venison sirloin. I will be adding taking the back legs of medium sized and smaller coon as a regular event in the future!!

_________________
"And God said, Let us make man in our image …and let them have dominion over the fish of the sea, …the fowl of the air…and all the creatures that move along the ground.
Genesis 1:26


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 22 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  


Powered by phpBB® Forum Software © phpBB Group