My Vortek tuned Gamo Shadow 1000 puts out 16 fpe at the muzzle and is quite a tack driver. I took a nice raccoon at 43 yards and like nearly everything I kill, had to try eating it. Slow cooking in a crock pot is a sure fire way to cook almost any kind of meat, and coon was no exception.
I cooked up the front legs and shoulders as well as the back legs. I was careful to remove the scent glands in the armpits as well as in the back legs. The meat was soaked in salt water overnight to draw out excess blood. Now that the meat was chilled, it was easy to remove the excess fat. A couple inches of beef stock was added to the crock pot, then the coon meat followed. A few good shakes of cajun seasoning was added for extra kick. After several hours at a low temperature it looked really good:
When the meat begins to draw away from the end of the bones, you know the meat is going to be melt in your mouth tender. I then removed much of the broth in preparation for gravy making:
The cooking juices go into a pan where they are brought to a boil. As they are heating up, I prepared a corn starch slurry by mixing corn starch to cold water. This is what makes the gravy thick. Stir it into the boiling broth, then reduce the temperature. It’ll thicken and look like this:
So how does slow cooked raccoon taste? A lot like the best beef roast you ever tried. The texture of the meat is better than beef or venison. I’d say raccoon is my favorite wild meat that I’ve tried so far.