Raccoon: the Other Dark Meat
A funny little article about Google search terms and the down economy: since more people are searching for “recipe” than for “restaurant”, what happens if a highly-ranked site begins including “raccoon” and “recipe in the same story? Will demand for raccoon increase?
I'd think that they're safe in most areas, either due to their cute-factor, or due to their propensity for eating trash, which makes some see them as unclean. Even though they're obsessive about washing their paws, which, is, in and of itself, fascinating behavior.
The first thought that came into my mind was just one word: raccoon. You see, these brazen, beady-eyed burglars waft around my neighborhood fueled by the desire to eat everything I own. Yes, even my house. And whenever I see them, I wonder what they would taste like barbecued with some roast potatoes and a little broccoli.
Now I discover that raccoon is rapidly becoming the other dark meat. The raccoon apparently had pride of place in the first edition of the Joy Of Cooking in 1931. And here's the good news: you can buy one for between $3 and $7.
With that tiny outlay, one that simultaneously eliminates one of the lower-level civil servants of the animal world, you can feed five people.
Trappers chop only three of the raccoon's four paws off. This is simply to prove that the carcass is not that of a cat or a dog.
What about rabies? Mostly not a problem. Mostly.
The meat isn’t USDA-inspected, and few state regulations apply, same as with deer and other game. No laws prevent trappers from selling raccoon carcasses.
As for diseases, raccoon rabies doesn't exist in Missouri, state conservation scientists say. It's an East Coast phenomenon.