This might be the most disgusting “insane vintage recipe” I’ve ever featured. Not because of the recipe itself. Hey, I grew up in the country…I may not have eaten a raccoon, but someone doing it wasn’t out of the question. No, it was traumatizing because I made the mistake of doing a Google search for cooked raccoon. I should have accepted that if the cookbook didn’t include a picture, it was for a reason. But no, I had to do a Google search.
The featured image at the top is from “Cannundrums: Grilled Whole Raccoon“. I picked the absolutely most appetizing picture I could find. Click, seriously. They have step-by-step pictures…you’ll be horrified.
The second reason I included this recipe despite the fact it’s not technically “insane” is that it being included in a cookbook is slightly insane. Why? Because if you grew up in a class of people that were willing to eat raccoon, you already know 15 different ways to prepare wild game.
As you can see, this recipe is from “Farm Journal’s Country Cookbook” published in 1959. The recipe in its amazingly simplistic glory is below.
Onions, bay leaves, and the traditional salt and pepper. And don’t even ASK me why they include shortening. Do you have any idea how much fat is on the average trash panda?