Processing a Raccoon

Raccoon hunting is alive and well. Dogs are out treeing coons and people are using the hides and meat. Not much has changed with hunting raccoons in the past hundred years, Maybe there is a wider variety of gun and ammunition available.

Processing the raccoon has two objectives. Take care of the hide and take care of the meat.

Gather all the equipment

*grooming brush

*skinning knife

*heavy cable

*fleshing knife

*disposable latex gloves

It is much easier to skin a raccoon that is clean and dry. A grooming brush of one of the dogs is a good way to brush any loose dirt and mud clumps from the fur of the animal.

Hang the raccoon by it's back feet. It is important that the animal in hung at the appropriate height for the one doing the work. Working with knives is something that should be done carefully and the entire animal should be with the reach of the person who is doing the work. It is best to hang your own, especially if you are short.

The first cut will be just below the pad of the feet. Continue the incision all the way around the foot. Perform this on all four legs.

Connect the incision on the front foot to the opposite front foot. Do the same on the back feet. Beginning at the cut made connecting the front feet, make an incision to the cut connecting the back feet. Continue past that point and cut around the anus and the sex organs. Separate the hide from the feet. Pull the hide off of the legs and belly.

Pull the skin away from the raccoon where the tail and body meet. Insert fingers through and make a space between the haunch and the pelt. Insert the knife with the dull side to the tip of the tail. Carefully separate the tail from the hide. Use the knife to cut connecting tissue if it is a struggle to pull.

Cut along the gum line to separate the jaws from the lip. Cut the skin around the eyes.

Pull the hide down to the neck. Turn the skin inside out around the head. Use the knife to cut the connective tissue if necessary. There are two small pieces of cartilage underneath the eyes. Cut through the cartilage. Continue to peel the skin, turning it like a sock. Cut the cartilage at the tip of the nose.

Use the fleshing knife to scrape the hide. The goal is to leave the skin and scrape off the fat and gristle.

Separate the meat from the bones. Wash the meat thoroughly. Place in salt water over night. Use or freeze the meat the next day.

There are many recipes available for preparing raccoon meat. Most use it in some kind of stew or soup. It a good in a stuffing casserole. It does not taste like chicken, no matter what they say.