HhMMmmmmmm!!!!!! most of U are making Kevins recipe sound very good!!!!!!

The number 1 golden rule on any meat is to never soak it in salt water. That is a huge no no and a big misconception of many people. Salt soaked meat is tough. Ask any butcher or professional cook and they will tell you the same.

Raccoon is only good in one way, and that is BBQ'ed. BBQ it just like pulled pork. I've had it several times and like it.

so should you soak the stuff in anything or just let it go?
-Jake

I am going to experiment, first the saltwater and then the milk.

The trick with raccoon is that you must pick off every bit of fat. The fat, like in anymeat gives it flavor. In raccoons, it isn't a pleasant one. Many people BBQ it because in order to get all the fat out, you really need to strip it off the bones. If you want to soak, milk is better than saltwater.

If you end up liking the taste of coon, I'll send you the ones that try going after my sweet corn this summer

Yeah, I know an area that is FULL of raccoon and if I can make them good I can trap them and have a good supply of wild game in the freezer.

Milk or wine is the best thing you can soak any red meat in.

If you are going to cook coon you want to get young coon. You want a coon that is no older than a year and a half old. We used to get the coon that were born in April during our Nov. hunts if we were going to use it for cooking. Also, you really only want to use the leg meat.

Ya I know about getting them young. Same thing with ground hogs but I didn't know about the water soaking being a bad thing. thanks for the info. I'll try milk the next time.
-Jake

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