Raccoon, which made the first edition of The Joy of Cooking
in 1931, is labor-intensive but well worth the time, aficionados say.....
Those who dine on raccoon meat sound the same refrain: It's good eatin'.
As long as you can get past the "ick" factor that it's a varmint, more often seen flattened on asphalt than featured on a restaurant menu. (One exception: French restaurant Le Fou Frog served raccoon about a dozen years ago, a waiter said.)
Eating varmints is even in vogue these days, at least in Britain. The New York Times reported last week that Brits are eating squirrels with wild abandon.
Here in Kansas City, you won't see many, if any, squirrel ads in the papers. But that's where Brownsberger was advertising his raccoons last week.
The meat isn�t USDA-inspected, and few state regulations apply, same as with deer and other game. No laws prevent trappers from selling raccoon carcasses.
In Tennessee, it is legal to eat road kill, so I guess eating raccoons doesn't sound so far-fetched. I am not sure if I could stomach it, but then, I have eaten escargot in France and other foods that sound just as unusual.
What is the weirdest food you've ever eaten? Was it good?