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from the from-the-garbage-can-to-the-table dept.
Turkey, ham, and even a bit of venison or elk would pass muster on most modern Thanksgiving tables. But a century ago, many diners would have been just as happy to see some raccoon sitting next to the gravy boat.
Americans' appetite for raccoon and small game began to diminish as meat produced in factory farms became cheaper and more widely available. As Matthew L. Miller writes for the Nature Conservancy, perceptions of the charismatic critter shifted over the decades, with raccoons gaining a reputation as mischievous nighttime pests (and rabies carriers) rather than delectable delicacies.
Still, raccoon meat's culinary legacy remains apparent in many areas of the country. The animals are sold in some markets, including by vendors in the Soulard Market in St. Louis, and directly to the public by hunters and trappers. For the past 93 years, the American Legion in Delafield, Wisconsin, has hosted a "Coon Feed" in January; the event feeds guests about 350 plates of raccoon meat. Gillett, Arkansas, has hosted a "Coon Supper" for 76 years.
[...] The exact number of raccoons set to appear on Thanksgiving tables this year is difficult to pinpoint, but at least one notable celebrity—Anthony Mackie, an actor who portrays Falcon in the Marvel Cinematic Universe—has gone on record as a fan of the practice. As he tells "Entertainment Tonight," raccoon is "honestly the best meat you'll ever have."
(Score: 2) by bzipitidoo on Friday November 29 2019, @02:37PM (3 children)
People used to eat all kinds of stuff that sounds weird and gross today. Know what an ortolan is? A songbird ... cooked, and eaten whole!
Pretty much any kind of animal is quite edible. But we mostly stick to large domesticated herbivores, for reasons of convenience and economy. A racoon ranch would be extremely difficult if not impossible to run. They don't herd, they're pretty smart, and most of all, they aren't domesticated. That leaves hunting wild raccoons as the only way to acquire racoon meat. Hunting, particularly of smaller animals, just can't produce meat on anything close to the scale needed to make it a dietary staple, all the more so with so little space left for wild animals.
(Score: 0) by Anonymous Coward on Friday November 29 2019, @02:46PM
Haggis
(Score: 0) by Anonymous Coward on Friday November 29 2019, @03:34PM
All I would have to do is pull one down from the attic above me right now. Damn coons!
(Score: 0) by Anonymous Coward on Monday December 02 2019, @04:05AM
Used to?
https://migrationology.com/how-to-eat-scary-insects-worms-and-bugs-in-thailand/ [migrationology.com]
https://www.theguardian.com/environment/2008/nov/17/network-food [theguardian.com]
From personal experience the fried silkworm pupae make a good snack food (goes well with beer), the korean stewed ones don't sound good to me. The fried bamboo maggots are OK but I prefer the pupae.
As for large herbivores: https://www.youtube.com/results?search_query=beef+lungs+recipe [youtube.com]
https://www.youtube.com/results?search_query=beef+intestine+recipe [youtube.com]
https://www.youtube.com/results?search_query=beef+stomach+recipe [youtube.com]
https://www.youtube.com/results?search_query=beef+pancreas+recipe [youtube.com]
Yep, in many (most?) places there's no need to hide such stuff as fertilizer, animal feed/pet food, sausages, patties or similar...