Re: "We leave the paws on so people know they're getting a raccoon, not somebody's house cat"
Hehehehe,
With fancy eating places in New York City serving up insects I would hardly think raccoons would be out of bounds. However, I advise that you cook the meat of omnivores and carnivores to a temperature of at least 165° F and possibly even hotter.
How many here are okay with lamb & mutton, let alone raccoons? The funkiest meat I have had (and know of) is probably turtle & I guess by the reaction of my fellow diners that one day, squid (I have had prepared in ways other than calamari). Perhaps I have had some fido too, but no one mentioned it to me. I am certain I have had goat and camel as well.
Bon Appétit!
With fancy eating places in New York City serving up insects I would hardly think raccoons would be out of bounds. However, I advise that you cook the meat of omnivores and carnivores to a temperature of at least 165° F and possibly even hotter.
How many here are okay with lamb & mutton, let alone raccoons? The funkiest meat I have had (and know of) is probably turtle & I guess by the reaction of my fellow diners that one day, squid (I have had prepared in ways other than calamari). Perhaps I have had some fido too, but no one mentioned it to me. I am certain I have had goat and camel as well.
Bon Appétit!
posted by Marcus Aurelius @ 11:49 AM
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