Raccoon Recipes

Because raccoons are generally considered dirty, trash eating varmints, the idea of eating them is rather nauseating to many. Therefore, you should not expect to find quality coon on your grocers shelves anytime soon. It is interesting to note however, that many thousands of raccoon are still being eaten each year.


Older, larger raccoons have a lot of fat, which makes the meat taste funky due to consumption of things like acorns, which are high in tannins, which store in the fat. It is difficult and very time consuming to remove all the fat, plus you just cannot get it all without losing a lot of meat.

Another con would be that the meat is going to be tough and gamey, so you will probably want to braise it. On the plus side younger, leaner raccoons dont taste too bad, especially if you cook them in a roasting pan on a deep bed of onions and garlic and drape some bacon over them to add flavor. How they taste is really a regional thing, dependent very much on what they eat. If they are eating lots of crawdads (crayfish, crawfish), mussels, small fish and frogs they taste pretty good. Also if they are near corn or wheat fields or corn feeders they have that grain fed taste in their meat which adds good flavor and better tasting fat. If they are somewhere, they have to fight for food, grow tough and eat a lot of human garbage, acorns, pecans, walnuts and mesquite beans, well they are what they eat and that tends to taint the meat a bit. Raccoon meat wont kill you, its good protein source.



  1. In a large pot, place raccoon meat pieces and cover with water.
  2. Bring to a boil and cook for 1 hour.
  3. Remove the meat and allow to cool.
  4. Discard water.
  5. Remove meat from bones and cut into 1″ 2″ cubes.
  6. Sprinkle liberally with pepper.
  7. Add meat back to pot and add fresh water, carrots, celery and potatoes.
  8. Season to taste with salt.
  9. Bring to a boil, reduce heat and cook until veggies are tender.
  10. Adjust seasoning if needed. Serve and enjoy!


  1. Place raccoon pieces in a large pan.
  2. Add wine, onions, bay leaves, salt, pepper and garlic.
  3. Add enough water to cover the meat.
  4. Bring to a boil. Cover and simmer for 1 hour.
  5. After 1 hour, remove the meat and drain.
  6. Place the raccoon in a greased baking dish.
  7. Mix barbecue sauce and paprika together and pour over the meat.
  8. Bake at 325 degrees for 50 60 minutes.
  9. Serve and enjoy!


  1. Place the raccoon meat in a pot with 1 onion and a dash of salt and pepper.
  2. Bring to a slow boil and then allow it to simmer over low heat for an additional 6 hours.
  3. Remove from water and allow to cool.
  4. De-bone the raccoon when cool enough to handle and place in a roasting pan with all remaining ingredients and bake for one hour at 350 degrees.
  5. Serve and enjoy!

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