holiday dinner like raccoon."
-- reporter Jeff Matthews, writing Wednesday in The Town Talk of Alexandria, La., about area resident Wayne McBride, who's been selling holiday time frozen raccoon meat for years. "There are a ton of ways to cook them," he told Matthews. McBride prefers cooking over an open flame, like you would a hog: "When you do it that way, it tastes a little like pork."
State health officials had other ideas. After reading Matthews' story, they shut down McBride, citing regulations banning the sale of raccoon meat for consumption unless it's been processed at a licensed facility.
The caption below McBride's photo in the follow-up story is priceless in its straightforward simplicity: "Wayne McBride, raccoon meat salesman."
ReplyDeleteGood thing I ate the big meal last night.
ReplyDeleteI can see the national marketing campaign now:
ReplyDelete"Raccoon, the versatile meat."
"Try making a hat out of your turkey!"
"Raccoon....The original tasty critter."
"Go organic, think raccoon."
"Raccoon - All the woodsy, nutty flavor you crave!"
"Is it pork? Is it chicken? No, it's the elusive tang of Raccoon, the original mystery meat."
How much does frozen raccoon cost per pound, and does he sell over the Internet? I'm interested! TurDukCoon for Christmas!
ReplyDeleteI find raccoon a little greasy unless you parboil it first. Good eats.
ReplyDeleteinstead of using Jimmy Dean as a figurehead, this group uses Daniel Boone.
ReplyDeleteI think it's more like Jack Daniels. ...
ReplyDeleteI'll take the fried rabbit, thank you very much.
ReplyDeleteWabbit is good eats too. I don't run around hunting raccoons but have ate it on several occasions. parboil it it, then fry it up like rabbit. Add some gravy.
ReplyDeleteThe oddest thing I've ever eaten was moray eel soup.
ReplyDeleteFrog legs make me a little bit jumpy. Suppose that coon might cause dark circles?
ReplyDelete