What is a good reciepe for cooking raccoon meat?

Why in the heck would you want to eat that? I would think if you can't find a recipe for it, then maybe you're not suppose to be eating it.

The thing with raccoon meat, as with squirrell, rabbit, possum and other edible rodents, is that it tends to be stringy, gamy and tough. There are ways to deal with this, however, if you are willing to do some prep work. In the end, the actual cooking process is no different than if you were working with beef or pork. Rabbit and squirrel, however, are more equivalent to poultry in terms of cooking methods.

The guidelines that follow are for a quantity of 3-4 lbs of raccoon meat.

The first option to reduce gaminess and toughness is to soak the meat in a brining solution ratio of 1 cup salt to 2 gallons cold water, however much water is needed to cover the meat entirely. Leave in the brine 2 to 12 hours. If you wish, you can add other seasonings or spices to the brine to complement the flavor of the meat.

Once brined, the next step is marinating or flavoring the meat with a rub. Remove from the brine, pat dry with a towel and apply a seasoning of your choice. Plain salt and pepper will do just fine, but if you're feeling adventurous (and you must be, if you're making raccoon for supper), try prepping the raccoon meat with a rub made from an equal portion each of salt, black pepper, sage, dark brown sugar (or maple sugar if you can find it) and garlic powder. Apply the rub to the meat and let sit in the refigerator overnight.

The best preparation for such meat is stewing or braising: a long period of cooking in a moderate temperature. The slower it is cooked, the more tender and flavorful the meat will be. Remove your seasoned meat from the refrigerator and let it come to room temperature.

Preheat your oven to 225'.

On the stovetop, preheat a dutch oven over moderate heat. You will brown the meat first before placing it in the oven to stew. If you wish, you can dredge the meat lightly in flour or cornmeal before browning.

After the meat has been browned on all sides, add 2 cups of some liquid: a dark beer or ale would work nicely with raccoon, but chicken stock, wine or plain old water will do well, too. Put the lid on the pot and place it on the center rack in your oven to stew.

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Why the oven?

I prefer making stews in the oven rather on the burner because the heat accesses the pot more evenly on all sides, not just through the bottom. This reduces burning and sticking of the meat, not to mention chef interference.

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After an undisturbed 90 minutes, check your meat. It should be starting to tender up. At this point, add whatever veggies you would like (potato, onion, garlic, carrot, celery, &c.), cover it back up and leave alone for at least another hour. If you wish to add mushrooms, add them 30 minutes before removing from the oven.

Serve with noodles, brown and wild rice or with potatoes from the pot. Good luck!

You could also try some rabbit recipes. Also just heard that Kanagawa Prefecture are going to cull any racoons that they find here. Shame that I think they are cute.

Serve with porcupine pie. Sorry couldn't resist the temptation. I suggest a stew or game pie.

I imagine that if you cannot find anyreal recipes out there you can try using any recipes that you can adapt using beef. My father absolutely loves fried squirrel and no I am not kidding or being obnoxius.

There isn't a good recipe for cooking raccoon. That is disgusting.

Couldn't find a real recipe. But try grilling it.

Good luck

Same as porcepine or possom

racoon stew