Game meat, raccoon, cooked, roasted

Roasted raccoon is a traditional preparation in parts of the rural American South and Midwest, where the meat is slow-roasted, often with root vegetables like sweet potatoes, to render its fat and tenderize the meat, since it is dense and can be tough if cooked quickly. The flavor is rich and dark, closer to dark-meat poultry or a game bird than to common red meats, and it is typically seasoned with onions, sage, and other robust herbs to complement its strong flavor. It is served pulled or sliced from the bone rather than in individual cuts, much like a slow-cooked shoulder roast.

Raccoon is a specialty meat generally sourced from hunters rather than grocery stores, and it should be cooked thoroughly and handled with the same care as any wild game, kept refrigerated and used or frozen promptly after cleaning. Per 100 g, roasted raccoon provides 255 calories, 29.2 g of protein, and 14.5 g of fat. Among game meats it stands out for a protein content of 58% of the Daily Value per 100 g and an iron content of 39% DV, while remaining low in sodium at 79 mg per 100 g, so its flavor comes mostly from the roasting itself rather than added salt.