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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: 1) by tbuskey on Sunday December 01 2019, @02:27PM
When I was 12, I went hunting with my father for the only time. We shot a racoon. Skinned it, tanned the hide, made a hat which I still have 30 years later.
My mom cooked it. Even the dog wouldn't touch it and we ended up burying it.
We had some friends that would cook this stuff (I had Woodchuck they cooked) and they told us about removing the scent glands.
Maybe I'll get another chance to try it sometime.