#36390
Whirlibird
Whirlibird
Survivalist
member10

<div class=”d4p-bbp-quote-title”>Brulen wrote:</div>Eating coons as food out there? The drought must be really bad. Overpopulation is a bummer. They’ll compete with the rats for food. A lot of foraging and house invasions going on fersure. They’re nocturnal. As for the explannation they’re a delicacy in China…. LOL

everything get eaten in china. $ 9.99 a pound …. outrageous. Dog will be next.

Turning ones nose up at good eatin ain’t healthy survival wise.

Spend some time in a depressed area and you find that a lot of things are simply meat.
A friends mother growing up was a cajun.
What’s for dinner? Dinner was her reply. Didnt matter what it was, it all tasted good.

We used to go hunting as kids.
Our motto? If it flies, it dies.
Means we didn’t much care what we saw, bird or critter. If it was legal or in season, it most likely would end up in the pot.

Much like roadkill. People turn up their noses. What difference does it make, bullet or bumper long as its fresh.

For ten years I got to go finish off injured critters off our local roads because our wildlife officer was too lazy to come out after 5 or before 9. Seldom was any wasted, we had a waiting list for fresh venison especially. They had to come pick it up themselves, and when we called or the next person on the list would get the call.
Beat paying a couple of road and bridge guys wages and gas to drive around and take em to the dump.

Raccoon reminds many of bear.
Possum, a little greasy for my tastes but it can be done well.
Groundhog braised in a little red wine is a delicacy.
Turtle, what a pain to clean but for soup, amazing.
Rabbit, a little dry but everyone knows its good eating.
Squirrels, same thing. A friend turns his nose at these, but only because he ate them 3-4 times a week until he moved out at age 19.
Wild or feral hogs, better flavor than farm raised and generally free.

With a few traps, snares and a good .22 rifle (and pistol) one can eat extremely well, you iust have to get over the attitude.

How many go into a fine restaurant and order the squab but turn their noses up at pigeons in the park? Same thing, different packaging, ones just got a fancy name and is already cooked.

Growing up where I did and when, there were a lot of families who only made it because of a .22 rifle and a couple fishing poles.
Poaching? We had a great game warden, if you were hurting he’d turn a blind eye, or even drop off some confiscated meat from some horn hunter he’d caught.
He is still spoken of in revered tones by a number of families. Cursed by others.

Something to consider, Will Shakespeare was not just a playwright, but was also known to keep meat on the butchers block for some coin of the realm. His target, the kings deer.

FYI, fresh young coon is easy to work with, the older larger ones work better pressure cooked to tenderize them.