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Ingredient Fri Jan 18 2008
Rack of Raccoon?
The Tribune reports today on an interesting ingredient showing up on area plates: raccoon. Around 2.8 million raccoons wander Illinois, mostly concentrated in Cook, Kane and McHenry counties, which makes them a popular hunting target. Hunters are allowed to eat what they kill and share it with friends, but to sell it, a Wild Game Food Dealers permit is necessary; 43 of those were awarded last year.
A skinned and prepared raccoon costs $3 to $5, which is quite a deal considering that fiver gets you about 15 pounds of meat. Minced slow-braised raccoon has appeared on the menu at Moto (well, more of a special request, actually) in a dish made to look like a gruesome roadkill scene; the Trib's Monica Eng described it as "heavenly."
"The meat emerged pleasantly gamy with a slight chew -- not unlike venison or bison," she said. "And the sweetness of the beets and curry beautifully played off the rich savory meat and earthy artichokes."
