First off, let me point out that people do eat raccoon in some areas of the country. They taste like chicken (seriously) and tend to have a flavor that is influenced by what they were eating. If they were a trash panda, you never know what you'll get. If they were foraging, they'll taste a bit gamier.

Don't eat a raccoon that has rabies or is acting weird. Also, in some areas like the Rocky Mountains, raccoons may have a gut parasite that can be deadly to humans if left untreated. If you're still wanting that dead raccoon to be the centre of your elegant shotgun weddin' feast, here's a tasty recipe.

What You Need:

What You Do:

  1. Slice one onion into quarters, break layers up and place on bottom of large lined crockpot.
  2. Thoroughly wash the raccoon under cold running water.
  3. Debone raccoon and cut into inch to inch and a half chunks. Place into crockpot.
  4. Stick whole cloves into the meat about an inch apart.
  5. Kosher salt and pepper to taste.
  6. Crumble up the bay leaves and sprinkle over the meat.
  7. Finely chop up one onion, celery, and bell pepper, add to crockpot.
  8. Add sliced mushrooms.
  9. In a bowl, add onion soup, mushroom soup and three cans of water.
  10. Stir until mixed well and pour over crockpot contents slowly.
  11. Cook on highest setting for 30 minutes.
  12. Reduce to low and cook for 8 hours or overnight.

Serve over egg noodles or Basmati rice. While it's cooking tan and salt the pelt so you can make a Daniel Boone hat.