Rib of Rocky Raccoon
To many the raccoon is the “cutest” of the backyard
critters. But to anyone who’s received a rabies shot after
being bitten by one, or to anyone who’s woken up to discover a
week’s worth or trash, dirty diapers and all, strewn about the
driveway, a little smile will spread across your face when the little
masked trash-burglar hits the grill. Gideon’s Bible
can’t save the little @$$hole now. See the squirrel section
on how to skin and clean the raccoon, again being very careful to
remove the musk glands without damaging them. Feel free to wear
the skin as a hat while cooking the meat.
Cut the meat into serving pieces. Place in a large pan with:
1 cup red wine
2 onions, sliced
3 bay leaves
1 tablespoon salt
1 teaspoon pepper
3 cloves garlic, sliced
Add water and bring to a boil, then cover and simmer for 1
hour. Now the meat is tender and delicious, ready to be painted
with your favorite bbq sauce and tossed on the fire. Who’s
laughing now you garbage-eating $%&! disturber?
These days, it’s hard to tell if articles like this are serious. We remember reading one Popular Mechanics -type story about how to make an in-engine cooking chamber which uses the “natural” heat generated by your vehicle’s motor to cook the roadkill you have conscientiously stopped to scrape off the asphalt and onto your dinner table while you drive…..