Text 27897, 77 rader
Skriven 2015-06-07 08:10:22 av Dave Drum (1:18/200)
     Kommentar till en text av Sean Dennis
Ärende: Rackety Coon was:Porky Pines
====================================
-=> Sean Dennis wrote to Dave Drum <=-

 DD> Somebody *always* compares (whatever) to chicken. And given the range
 DD> of stupormarkup chicken available these days - that means no flavour.
 DD> If it has actual taste and some texture then it can't, by definition,
 DD> be like chicken. Bv)=

 SD> I've had raccoon; it's rather gamey in its taste.  I don't see how
 SD> anyone could confuse the taste with chicken.  Raccoon is not something
 SD> I'll be trying again though.  About the only "game" meat I like is
 SD> venison and even that is limited.

Odd, I've had raccoon many times, also groundhog (woodchuck), squirrel, etc. 
Never noted a "gamy" taste as long as the scent glands were removed when the 
critter was skinned and cleaned. And, as with almost all game, young examples 
are much better than an old boar or sow.

 SD> When it comes to chicken, I enjoy the dark meat much more than the
 SD> white meat.  Much more flavor to me.

Well, yeahhhhhh. Preachin' to the choir, here. Especially with today's 
cage-raised, killed in virtual pullet-hood, battery chickens. Cage free, 
outside, barnyard chickens are a *much* different deal and their white meat is 
as flavourful as stupormarkup chicken dark meat. And their dark -- even 
better.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Raccoon & Yams
 Categories: Game, Chilies, Vegetables, Citrus, Herbs
      Yield: 4 servings

      1    Fat raccoon; dressed, scent
           - glands and fat removed
      2    Red chile pods; whole
      1 ts Salt
    1/4 ts Pepper
    1/8 ts Ground sage
      2 tb Lemon juice
      4 lg Yams; peeled, quartered
    1/4 c  Brown sugar
    1/2 ts Cinnamon
    1/8 ts Ground ginger

  Place the raccoon in a large pot with the peppers. Cover
  with water, bring to a boil. Reduce heat and simmer for 1
  hour.

  Remove raccoon from the pot and place on a rack in a
  roasting pan.

  Pour the lemon juice on the raccoon. Sprinkle on the salt,
  pepper and sage.

  Place the yams in the pan around the raccoon. Add 1 cup
  of water.

  Mix together the brown sugar, cinnamon and ginger. Sprinkle
  on the yams.

  Cover and bake at 325øF/163øC for 2 hours or until the
  meat is crisp and brown.

  Transfer to a serving platter.

  Serve and Enjoy! 

  Recipe from: http://www.backwoodsbound.com

  Uncle Dirty Dave's Archives

MMMMM


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