They’re free-range

January

Mmmm. . .mmmm, and they’re apparently good-eatin’, too. I’m referring to raccoons, which are an overlooked delicacy in Missouri, according to this story.

Raccoon, which made the first edition of The Joy of Cooking in 1931, is labor-intensive but well worth the time, aficionados say.

“Good things come to those who wait,” says A. Reed, 86, who has been eating raccoon since she was a girl.

“This right here,” she says, holding up a couple of brown packages tied with burlap string, “this is a great value. And really good eatin’. Best-kept secret around.”

As the story points out, Missouri raccoons aren’t afflicted with rabies. Here in New York, rabies has taken its toll on the raccoon population. I can remember years ago seeing the masked critters often: crawling out of storm drains, running up trees or getting into the garbage cans. The only ones I see now are flattened3 on the roadside.

Photo by TJN photographer Rickey Flores shows a raccoon trundling along in Cortlandt.

This entry was posted on Thursday, January 22nd, 2009 at 1:00 pm by Mike Risinit.
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One Response to “They’re free-range”

Steve C. January 23rd, 2009 at 9:12 am
Probably tastes like rabbit. I would try it. If it tastes good .. why not?

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