Finally got them!!

So these two have been a pain in my a#% for three weeks.... setting off my traps not meant for them.... then they proceeded to get into the pole barn and make a mess of some horse feed.... last straw

Fox pro raccoon fight at dusk...223 rockriver problem solved

Wow. They are big. And can be terribly destructive.

Thumbs up on the RRA.

Good goin'! Raccoon kits are incredibly cute, but adults are something else. They'll decimate a corn patch in one night. They wait until it's almost ripe then next day it's destroyed. I put an electric fence around my corn when it gets close to being ready to keep them out. No doubt they were hungry for your corn this time of year.

I've heard raccoon is good eating. Just get rid of the "flavor nodules" where the appendages meet the body (lymph nodes?). But maybe there isn't much left that's edible on those.

FWIW, I'm a adventurous eater, but I think I'd need to pretty hungry. I'd cook it for the dogs though. I had a friend who trapped and fed his hounds from the carcasses of beaver, muskrat and such, the hounds that he chased raccoons with also ate the quarry.

Nice haircut.

Early last spring I popped one. I threw it out back on the mudflat that was iced over. A week passed and one morning I got up and there were 7 bald eagles enjoying the meal I left for them. All I could say was

Your Welcome It was my pleasure.

FARM JOURNAL'S COUNTRY COOKBOOK 1959

ROAST RACOON

3 to 4 raccoons, 4-6 lbs each
5 tblsps salt
2 tblsps pepper
2 cups flour
1 cup shortening
8 medium onions, peeled
12 small bay leaves

Skin ,draw and clean raccoons soon after killing. remove, without breaking, the brown bean-shaped kernals from under forelegs and each thigh.

Cut into pieces. Reserve meaty backs and legs for baking. Cook bony pieces in water to make broth for gravy and stuffing ( recipe follows.) Add
small amounts of seasonings. Simmer until meat is tender; strain, and use only the broth.

Sprinkle back and leg pieces with salt and pepper. then dredge with flour.

Heat shortening in heavy skillet. Add meat; brown on all sides.

transfer pieces to roaster; add onions and bay leaves. Cover.

Bake in moderate oven350 degrees two hours, until tender.

make gravy by by adding flour to drippings in pan. ( use 2 to 3 tblsps for each cup of liquid or broth used.) Serves 24

Stuffing: Prepare while meat roasts. mix together 3 loaves day old bread, crumbed; 2 1/2 tblsps salt; 1 tblspn pepper; 21/2tsp rubbed sage; 4 beaten eggs, I package dehydrated ONION SOUP MIX; 4 branches celery chopped; 1/2 cup butter and 4 cups coon broth. bake in shallow pan 350 degrees for 30 minutes. serves 24.

Either you're on the shorter side or those are some giant raccoons! They are cool animals as long as they stay out of our stuff. They can be a pain in the ass, as has already been mentioned. I don't blame you for taking them out. And, thanks to the recipe provided by KAV, they don't have to go to waste!

Good job, I'm territorial as well and frown on others messing with my stuff.

I hope I'm never that hungry.

Woodchuck is supposed to be good too, but has anyone ever considered trying to dress one out? I couldn't do it. They're just nasty animals. Crawling with something tiny. I wouldn't get close enough to it to make the first cut with my knife, and it stank. I didn't want whatever was crawling on it jumping onto me even if I could get over the stink.

We get javalina out here. They get into everything. And eat everything as well. Drilling those along with coon and skunk is a good time! Lol


Sent from my iPhone using Tapatalk