Cooking raccoon, affectionately called “coon,” is a traditional practice in many parts of the southern United States and beyond. If you’re curious about how to cook a coon, this guide will walk you through the process step-by-step, from preparation to cooking methods, with easy-to-follow tips to make your meal delicious and satisfying.
Preparing the Raccoon for Cooking
Before you start cooking, proper preparation of the raccoon meat is essential to ensure the best flavor and texture.
– Skinning and Cleaning: First, the raccoon needs to be skinned and thoroughly cleaned. This involves removing the fur, entrails, and any glands that may impart an unpleasant taste. Pay special attention to removing the musk glands located near the legs and neck, as they can affect the flavor.
– Trimming Fat: Raccoon meat has a high fat content, but this fat is quite different from beef fat and should be trimmed away as much as possible to avoid a greasy taste.
– Portioning: Cut the cleaned raccoon into manageable pieces, typically four legs and the saddle (the back portion), discarding the ribs and neck if preferred.
– Soaking: To help tenderize the meat and reduce any gamey flavor, soak the meat in a mixture of vinegar and water or simply boil it briefly in water, discarding the water afterward and repeating this step twice.
Popular Cooking Methods for Raccoon
1. Crock Pot Raccoon
One of the most beloved methods, especially in southern homes, is slow cooking raccoon in a crock pot. This method produces tender, flavorful meat with minimal fuss.
– Place the cleaned and quartered raccoon in the crock pot.
– Add seasonings such as salt, pepper, bay leaves, garlic cloves (inserted into the meat), onions, celery, bell peppers, and mushrooms.
– Mix canned soups like French onion and cream of mushroom with water and pour over the meat and vegetables.
– Cook on high for 30 minutes, then reduce to low and let it simmer for 6 to 8 hours or overnight until the meat is tender.
2. Boiled and Fried Raccoon
For a crispy, savory dish, boiling followed by frying is a great option.
– Boil the raccoon pieces in seasoned water with garlic, Cajun seasoning, salt, cayenne, and bay leaves until tender (about an hour for a young raccoon).
– Remove the meat and set aside.
– Fry the boiled raccoon pieces in about an inch of vegetable oil for 5 minutes per side until golden brown.
– For a Southern touch, fry sweet potatoes alongside, sprinkle with sugar, and serve together.
3. Roasted Raccoon
Roasting raccoon is a traditional way to bring out its rich flavor.
– After cleaning and trimming, season the raccoon well.
– Slow roast the meat over low heat, similar to barbecue, allowing the fat to render and the meat to become tender.
– This method is especially favored for its smoky, rich taste and is reminiscent of old-fashioned Southern cooking.
4. BBQ Raccoon Sandwich
For a modern twist, barbecue raccoon meat and serve it in a sandwich.
– Lightly coat the skinned and cut raccoon pieces with cooking oil.
– Season with salt and pepper.
– Sear the meat in a hot pan or grill until cooked through.
– Shred the meat and serve on buns with your favorite barbecue sauce and toppings.
Tips for Cooking Raccoon
– Remove Glands: Always remove the scent glands to avoid a musky flavor.
– Trim Fat: Raccoon fat can be overpowering; trim it carefully.
– Cook Low and Slow: Raccoon meat benefits from slow cooking to become tender.
– Season Well: Use bold seasonings like garlic, bay leaves, Cajun spices, and pepper to complement the rich meat.
– Try Vinegar Soaks: Soaking in vinegar water helps tenderize and neutralize strong flavors.
Nutritional and Cultural Notes
Raccoon meat is dark, rich, and high in fat, making it a hearty meal. Historically, it was a staple for many rural and Southern families, prized not only for its meat but also for the fat, which was used in various household applications. Today, it remains a delicacy for those who appreciate traditional wild game cooking.
Cooking raccoon is a rewarding experience that connects you with a long-standing culinary tradition. Whether you prefer slow-cooked crock pot recipes or crispy fried coon with sweet potatoes, this versatile meat can be a delicious addition to your cooking repertoire.
Enjoy your culinary adventure with coon!
Raccoon meat, when prepared properly, offers a unique and flavorful experience worth trying.