Thursday, April 02, 2009

All Righty, Then

To urban hunter, next meal is scampering by | | The Detroit News: "Detroit - When selecting the best raccoon carcass for the special holiday roast, both the connoisseur and the curious should remember this simple guideline: Look for the paw.

'The paw is old school,' says Glemie Dean Beasley, a Detroit raccoon hunter and meat salesman. 'It lets the customers know it's not a cat or dog.'

Beasley, a 69-year-old retired truck driver who modestly refers to himself as the Coon Man, supplements his Social Security check with the sale of raccoon carcasses that go for as much $12 and can serve up to four. The pelts, too, are good for coats and hats and fetch up to $10 a hide."


Barbara Martin said...

Toronto has a good supply of racoons. I wonder if there are any hunters here.

Karin M said...

My Joy of Cooking has a recipe for raccoon. Plus others for squirrel, beaver, armadillo, muskrat . . . I think they took them out in later editions. :)