Raccoon, groundhog, possum, cooking

[TWP]

Simple recipe for cooking these wild game.

http://preparednessadvice.com/recipes/how-to-cook-a-raccoon/

DO NOTE the glands which SHOULD be removed on Raccoon.

Read the comments for other suggestions.

Yes, you would when you get hungry enough... Better to know how now, than need to learn how too late...

[Joe Deer Runner]

I have eaten raccoon before, very greasy, but not too bad.


Joe

[Jerry D Young]

I agree. Raccoon is usually greasy, and removal of the glands is very important. Possum is usually pretty greasy, as well. Not too fond of either, but certainly not bad tasting. Just a matter of my preferences for other things. Groundhog, also on the fat side, I like fairly well.

Due to the fat, they lend themselves to clay mud wrapped cooking. I would not use a clay cooking pot, however, as the fat will taint it. All can be dry roasted, pressure cooked, cooked in a cast iron Dutch oven whole or cut up with vegetables, cut up and cooked as stew or soup, or pan fried. However, due to the fat content, it is usually best to cook the meat alone, and then add to the other items if you are making soup, stews, or just about anything else.

Just my opinion.

[230gr]

Raccoon and groundhog can be rather tasty but opossum take a lot of preparation before cooking. I would soak the carcass over night or longer in baking soda water to pull some of the nasty flavors out of the meat before thoroughly rendering the bad flavored grease. Under TEOTWAWKI condition, I would save the grease like this for soap making rather than cooking. Fats will be a valuable and scares commodity in a long term scenario.