Instructions: Raccoons should have all the fat, inside and out, removed, as well as the glands that are under the legs, along the spine, and in the small of the back. The meat is very dark, long-fibered, and somewhat coarse; it is improved by an hours parboiling before continuing with a recipe. Young ones, 7 to 8 pounds, can be marinated overnight in 1 tablespoon salt per quart of water. Older ones, up to 13 or 14 pounds, should be marinated for 24 hours.

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