I am an adventurous eater but I could never bring myself to eat raccoon.

Has anyone here?

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.
ALLISON LONG | 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.

Would you eat raccoon?

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.

Raccoon, which made the first edition of The Joy of Cooking in 1931, is labor-intensive but well worth the time, aficionados say.

“Good things come to those who wait,” says A. Reed, 86, who has been eating raccoon since she was a girl.

“This right here,” she says, holding up a couple of brown packages tied with burlap string, “this is a great value. And really good eatin’. Best-kept secret around.”

Raccoons go for $3 to $7 — each, not per pound — and will feed about five adults. Four, if they’re really hungry.

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.

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.

As for diseases, raccoon rabies doesn’t exist in Missouri, state conservation scientists say. It’s an East Coast phenomenon. Parvo and distemper kill raccoons quickly but aren’t transferred to humans. Also, trappers are unlikely to sell meat from an animal that appears to be diseased.

“Raccoon meat is some of the healthiest meat you can eat,” says Jeff Beringer, a furbearer resource biologist with the Missouri Department of Conservation.

“During grad school, my roommate and I ate 32 coons one winter. It was all free, and it was really good. If you think about being green and eating organically, raccoon meat is the ultimate organic food,” with no steroids, no antibiotics, no growth hormones.

And when people eat wild meat, Beringer says, “it reminds the modernized society — people who usually eat food from a plastic wrapper — where food comes from.”

Statewide, consumption of raccoon meat can be tracked somewhat by how many raccoon pelts are harvested each year. In 2007, 118,166 pelts were sold.

But there are plenty more out there, Beringer says. The raccoon population “doubled in the ’80s. There’s more now than when Missouri was first settled.”

He estimates there are about 20 raccoons per square mile of habitat.

In the wild, raccoons typically live five or six years. Populations that grow too dense can be decimated by disease, especially when temperatures drop, Beringer says.

“The animals huddle together, passing on the infections. In the winter, we sometimes have massive die-offs. If we can control the fluctuations in the populations by hunting and trapping, we can have healthier animals.”

To reach Lee Hill Kavanaugh, call 816-234-4420 or e-mail lkavanaugh@kcstar.com.

they come with their own.........


toothpic............

So that is what that was? They all said I got the lucky part. :)