Barbecued Raccoon
1 Raccoon
1 bn Celery
3 cl Garlic; chopped
2 lg Red onions; quartered
1 lg Apple; quartered
3 Hot red peppers
1 c Vinegar
3 tb Salt

BE SURE LYMPH GLANDS OF RACCOON ARE REMOVED!!! Have someone who is experienced remove the glands as well as the skin. Pull celery apart and wash. Place all ingredients in pot with enough water to cover raccoon. Bring to slow boil and cook until tender or until fork goes in easily, about 1-2 hours depending upon size of raccoon. Remove meat from pot, cut off front and back legs; cut remainder into four pieces. Place on rack, brush with your favorite barbecue sauce. Place in 400 deg. oven; turn and baste frequently with barbecue sauce until a golden brown, 45 minutes to 1 hour. Serves 6.

I've had BBQ/smoked raccoon. Not as gamy as you might think. Tasted alot like Pot roast. Just a bit heavier.

wow people actualy eat coons i always thought they just got the skins thats why i never been coon hunting i think if youre going to kill it then you should eat it. i've heard people talk about coon hunting and when i asked how they taste they looked at me like i was crazy.