The other white meat

It's What's for Dinner

I hunt raccoons from my second-story perch for sport, but it appears that our brethren in the Ozarks have a different agenda:

Raccoon: It's what's for dinner
By LEE HILL KAVANAUGH
The Kansas City Star

A raccoon carcass went into a big pot last week at the Blue Springs home of Billy Washington. “It’s a long-hidden secret that they’re so good,” he said.

He rolls into the parking lot of Leon’s Thriftway in an old, maroon Impala with a trunk full of frozen meat.

Raccoon — the other dark meat.

In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something.

His loyal customers beam as they leave, thinking about the meal they’ll soon be eating.

That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.(Link).

EEEEEEWWWWWW!!!!!!!!!!!!!

I mean, you gotta eat and times are tough but that's a bitter pill to swallow.

In related news, I knew this one girl at Carolina (not pictured below) that kept a 'coon as a pet and had pictures of it on her binder that she used to show me. That creeped me out. Still does.