Raccoon: It's what's for dinner

He rolls into the parking lot of Leon’s Thriftway in an old, maroon Impala with a trunk full of frozen meat. Raccoon — the other dark meat. In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something. His loyal customers beam as they leave, thinking about the meal they’ll soon be eating. That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection. Raccoon, which made the first edition of The Joy of Cooking in 1931, is labor-intensive but well worth the time, aficionados say. Raccoons go for $3 to $7 — each, not per pound — and will feed about five adults. Four, if they’re really hungry. 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....I hereby designate Racoon as The Westerner's official Freedom Meat!
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History teaches us that Davy Crockett ate more than his share of racoon meat.