High Street at Cruelery.com - The Web's Bitter Afterbirth / Racoon, the other dark meat

phreddy · 2009-01-13 14:46:12

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.

This must be Larry of "I'm Larry and this is my brother Darryl and this is my other brother Darryl" fame.

choad · 2009-01-13 16:26:08

phreddy wrote:
I'm Larry and this is my brother Darryl and this is my other brother Darryl

That was Vermont, where jacking game out of season is an art form. Missouri people will throw any varmit into the stone soup pot, roadkill or not.

phreddy · 2009-01-13 16:32:12

choad wrote:
phreddy wrote:
I'm Larry and this is my brother Darryl and this is my other brother Darryl
That was Vermont, where jacking game out of season is an art form. Missouri people will throw any varmit into the stone soup pot, roadkill or not.

However, I seem to remember Larry and his brothers racing to the roadkill that Bob Newhart tells them he found in the back yard.

jesusluvspegging · 2009-01-13 16:52:44

Joy of Cooking wrote:
RACCOON
Please read About Small Game, 513. Skin and remove glands in small of back and on either side of spine, and one under each foreleg of:
1 raccoon
Remove all fat, inside and out. Soak overnight refrigerated in:
Salt water
Blanch, 154, for 45 minutes. Add:
2 tablespoons baking soda
and continue to cook uncovered for 5 minutes. Dress and wash in warm water. Put in cold water and bring to a boil. Reduce heat and simmer 15 minutes.
Preheat oven to 350°.
Stuff the raccoon with:
Sweet Potato and Apple Dressing, 374
Bake, covered, about 45 minutes. Uncover and bake 15 minutes longer before serving.

Banjo · 2009-01-13 16:57:47

I tried BBQ'ed raccoon, rotisserie style, when i was a kid. I recall it tasting better than squirrel or rabbit.

whosasailorthen · 2009-01-13 20:33:02

"Blanch.... for 45 minutes..."

That's pretty much what my ex would have done if I'd brought one of those home.

karenw · 2009-01-13 21:30:43

"The meat is almost ready to be boiled, except for one thing: Although its head, innards and three paws have been removed, it still has one. That’s the law.

"They leave the paw on to prove it's not a cat or a dog," Washington says."

You just can't make this shit up.