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.