Whole raccoons in the frozen food section of a market

Discussion in 'Off Topic' started by Bigfoot, Feb 11, 2015.

  1. Bigfoot

    Bigfoot
    Clack Co. OR
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    I once drove up to a Taco Bell and said "I'd like a roadkill burrito, possum if you got it." It got lots lots of laughs that I heard over the speaker.

    Heck if I was really hungry for coon or possum I could have just gone to a market. How would you like to see this in the freezer?

    http://losangeles.cbslocal.com/2015...ter-local-supermarket-sells-raccoons-as-food/
    raccoon-meat-4.jpg

    Seriously? $10 a pound? I need to get to shooting.

    raccoon-meat-3.jpg
     
  2. mkwerx

    mkwerx
    Forest Grove, OR
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    Dave Canturbury said in his YouTubez that he doesn't typically eat 'coon because of the parasites that inhabit their flesh. Never cared to see if that was a true statement or not, never been hungry enough to try racoon.
     
  3. Medic!

    Medic!
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    If your hungry enough. You'll eat the parasites!

    Just cook it well.;)
     
  4. edslhead

    edslhead
    Vanc
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    They might make good crab bait, but not at that price.
     
  5. Medic!

    Medic!
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    Tried using one for crab bait last year.

    Dumb thing floated! :s0153:
     
  6. Just Jim

    Just Jim Well-Known Member

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    Price of beef is so high road kill may become popular:D. I question the way it has been handled as meat, I doubt inspectors have guaranteed it.:D Just keep watching as America turns into a t urd world nation.
     
  7. Medic!

    Medic!
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    I can cook you a coon so tasty you will beg for more.

    We may become a 3rd world country. But I will always be able to shoot, trap ,catch a prepare a first class meal.
     
  8. ZA_Survivalist

    ZA_Survivalist
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    In my line of work I'd make a FORTUNE!
    Opossums, raccoons, squirrels, rats, mice, birds, chipmunks.. You name it..

    But to be honest.. I wouldnt eat a single one.. Suburb and city varmints taste nasty due to what they eat around here compared to those you find out in the "wild".
     
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  9. ZA_Survivalist

    ZA_Survivalist
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    Is that due to the tape worms you'd get afterwards ;)
     
  10. Medic!

    Medic!
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    Well? That's one way to keep your hunger for life!o_O
     
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  11. ZA_Survivalist

    ZA_Survivalist
    Oregon
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    Just razzin you brother. :)
     
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  12. Joe13

    Joe13
    NW of Vancouver
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    I saw what rabbit was going for the other day and am now 95% sure I'm just going to start raising them and screw the super markets.

    I'll just tell guests it's chicken;)
     
  13. Bigfoot

    Bigfoot
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    Did you remove it from the freezer bag? :D

    I learned from The Sopranos (yeah that's it) that to get a 'mammal' to sink ya gotta stab it thru the lungs.

    I pay less per pound for a NY steak and it's processed. Course this is LA. Also it's an.. um..international market.. so exotic food isn't so unexpected. They'll eat just about anything, those international types.
     
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  14. BoonDocks36

    BoonDocks36
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    Porcupines are also Tasty...

    The Rabbit "I'll just call it Checken"???? Hope your not serious:

    Rabbit tastes like Rabbit
    Rattle Snake tastes like Rattle Snake
    Bear tastes like Bear
    Nutria tastes like Nutria
    Chicken... Well that tastes, Just like Chicken!!!!!

    However, the Neck of Venison, with just Pintos, tastes like Heaven!!

    philip :confused:
     
  15. Medic!

    Medic!
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    I've been hungry enough in more than one situation. When tryin to fill my belly, had nothing to do with tasting.

    I'm talking ''So hungry you could eat the balls off a grizz''!
     
  16. spectra

    spectra
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    My neighbors feed those little furry rats all the time. I am sure with all the nuts and seed they eat they might actually taste ok. I swear they are filling the feeders once a day :rolleyes:
     
  17. Caveman Jim

    Caveman Jim
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    Same here. A country boy can survive!!!!!;)
     
  18. Bigfoot

    Bigfoot
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    Course that would really piz off a grizz, gotta assume he'd already dead. So why the balls first?

    Almost afraid to ask.. Not sure I wanna know.
     
  19. Just Jim

    Just Jim Well-Known Member

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    I been so hungry I could eat the north end of a south bound skunk.:eek:
     
  20. Chee-to

    Chee-to
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    l692898841.jpg

    Baked Raccoon - Down Home Recipe
    Slow Baked and delicious!
    Minutes to Prepare: 45
    Minutes to Cook: 180
    Number of Servings: 8

    Ingredients

    • 1 Large Raccoon
      3T Oil
      4 Bay Leaves, crumbled
      1 Large Vidalia Onion
      1 Large Bell Pepper
      2 Celery Stalks
      1T Poultry Seasoning
      2C Water
      Salt and pepper to taste

    Directions
    Preparation:
    Dress the raccoon: BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED! Have someone who is experienced remove the glands and the skin for you.

    1. Wash thoroughly under cold running water.
    2. Cut into quarters and soak in water for 3 to 4 hours.
    3. Drain.
    4. Season with salt and pepper and Poultry Seasoning.
    5. Chop the onions, celery and bell peppers.

    Cooking method:
    1. Heat oil in fryer on medium high heat.
    2. Add raccoon pieces and brown well on both sides.
    3. Pre-heat your oven to 325 degrees F.
    4. Place the browned pieces in the roasting pan.
    5. Crumble the Bay Leaves over the meat.
    6. Sprinkle a little more Poultry Seasoning over the meat.
    Option: Poultry Season can be substituted for Old Bay Seasoning if you like Cajun flavor.
    7. Add onions, celery and bell pepper.
    8. Add water. Add more if needed during baking.
    9. Bake for about 21/2 - 3 hours or until the meat is tender enough to fall off the bone.
    10. If the meat finishes cooking and does not look brown enough, place under the broiler for a few minutes.

    Serve with peas, potatoes, cornbread and gravy.
     
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