Salvation!
We here at Blue Crab Boulevard have found a solution for Germany's raging raccoon insurrection! (Do we get a commission or something for this?) The town of Hibernia, Indiana in the good, old US of A will take all the German raccoons it can get.
HIBERNIA, Ind. - After a four-year absence, raccoon is back on the menu for the Hibernia Community Building's annual fundraiser. LaVeran Lorenz, 86, has agreed to resume cooking duties for the March 24 event — with a little help with the cleaning. "It's not like cleaning a chicken, I'll tell you that," said Dina Woods, one of Lorenz's neighbors who agreed to learn how to clean raccoons for cooking.
Allus Franklin and other hunters in the town on Hibernia Road off Indiana 62 about 20 miles north of Louisville, Ky., have bagged 103 raccoons for the event. "When they told us, we'd already caught 40," he said.
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Turkey will also be served for those who don't have a taste for the wild meat, along with dressing and gravy, parsley potatoes, sweet potatoes, green beans and rolls.
Franklin said raccoon meat's flavor is similar to pork.
"You'd be surprised," he said. "People like them."
If German hunters send all of the annual harvest of 30,000 or so raccoon carcasses to Hibernia, poor Ms. Lorenz may need a bit more help in the kitchen. We here in the Crabitat have a vitally important appointment to sort a sock drawer and will not be available to help gut, dress and roast the surprisingly pork-like creatures. But we heartily endorse the efforts of Hibernia (and Ms. Lorenz in particular) to rid the world of the ravaging raccoon hordes. One tasty rib at a time.






