Cooking a Road-kill Raccoon

Skinning a Raccoon
Skinning a road kill raccoon by flashlight.

This is the first time I have skinned and butchered road kill. Yes, I was apprehensive. But the raccoon was young, small by raccoon standards, had no visible injuries from having been hit and was clearly  healthy. I looked up skinning online but ended up being helped y a friend who had grown up skinning raccoons and other small animals in Arkansas. Certainly, doing this for the first time with someone who has experience is helpful though in many ways the biggest help was simply having the confidence to open the raccoon up and work the knife to separate the skin from the body.

Skinning the raccoon is easier than boning a chicken. There is nothing about skinning a raccoon that is as challenging as separating the skin of a chicken from the back without tearing. My primary advice if you haven’t done it before is just to be sure your knife is very sharp and wear thick rubber gloves to protect yourself from accidental cuts. Past that, it is really the first cut up the belly (you will cut straight up to the head) that presents a challenge — and it is purely psychological. There is a layer of fat between the raccoon’s flesh and the skin which makes it obvious to see where you are cutting.

The hind and fore-legs have lots of meat. For this small raccoon that is all we saved to eat. I wilted some onion in olive oil in a Dutch oven in the fireplace. When the onion was wilted, added the raccoon, a couple bay leaves, salt, and then wine to just cover. I cooked it at a very low simmer for hours. Utterly delicious.

 

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