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Part 2. Egg Sucking Chicken Killers

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Egg Sucking - Chicken Killers _Part 2 + Recipe

In Part 1 we discussed the basic of protecting your flock from predators.

In this issue will will expand that knowledge so we can keep our chickens or ducks protected and productive..

Possums are slower than raccoon and therefore somewhat easier to deal with. One reason the shovel trick will normally work with them.

Raccoon's on the other hand can be cranky and fast especially if they think you are after them. One of the first things they do here in our area is head for the nearest tree. We have big pine trees in our area, some over 100 ft tall. Once they are in the tree you have to be very stealthy to spot them and bring them down.

We use very bright flashlights to spot them, you can see their eyes glow in the dark, once illuminated. That is your target. You may not know or see how many branches are in the way and they usually like to hide near the trunk of the tree because they can scoot around the trunk as you try to spot them or climb higher.

A shotgun is ideal for this situation, as it will do the job, not sending bullets flying into the night sky, and if a few pellets get caught in the branches you cannot see, the others will make it through. 

Once that sucker hits the ground be very aware! If you only wounded it, it is going to be mad and running some where. Best you keep out of the way and see if you can get another shot in to finish it off. Even after that, wait awhile before approaching it. We like to just leave it until the next day to be sure. Just as an example, here is a video of one Angry Raccoon.

Pictured above is one we found along side the road. i.e. road kill. One of our favorites in Road Kill Stew. Possums can be eaten also however they have scent glands in places that you may nick with a knife while cleaning and if you do, they really smell bad and may make the meat unpalatable. So learn about that before attempting the possum in your stew.

To process a raccoon is just like you would do a rabbit or squirrel. Hang up if you can and start to remove the skin.

While we are showing the quick version here it really does not take that long once you have done it a few times

What is most valuable here is the fact that this gives you options in the event that you need them. 

Of course, if you have been following our advise over the years, then you would already have food and water stored so this may not be something you would have to do. But, However and henceforth, all that dried food sometimes can get boring and a little fresh meat to go with the rice and beans could be a welcome relief... Just saying!

Here is a great use for your KaBar Knife. They are strong and sharp. Not only can you skin with them, you can use them to cut the bones and we even pound on them with an axe or hammer as needed.

While we have more details to show in the process, this is the quick version. 

On the right here we have  already cut the raccoon into pieces and it is ready to cook and eat. If in doubt we like to pressure cook wild game to be sure to eliminate any chances of contamination. There is nothing wrong with frying or other methods of cooking wild game.

Here is a great recipe we found on line.

"Coon stew served over rice, pairs well with a good cab or some good brown whiskey."

Raccoon Stew Recipe

  • 2 raccoons, deboned (should be about 5 lbs.)
  • ½ lb. fatback or salt pork, cut into ½-inch cubes
  • ½ cup flour
  • 1 bag baby carrots
  • 2 bags peeled pearl onions
  • 1 lb. white mushroom caps

For the marinade:

  • 1 bottle good Burgundy
  • 1 large finely chopped onion
  • 3 finely chopped carrots
  • 4 cloves of finely chopped garlic
  • 5 sprigs of parsley
  • 4 stems of thyme
  • 2 whole bay leaves
  • 6 whole black peppercorns

Combine ingredients in a large bowl. Put the cut raccoon meat in the marinade and mix together by hand. Cover and put in the refrigerator for 24 hours.

For the stew: Strain the raccoon from the marinade in a colander, reserving the liquid and thoroughly dry the raccoon meat out on paper towels. (If the meat is wet, it will not brown.) Fry out (brown and crispy) in a big skillet at medium heat fat back or salt pork (minus the skin). Set aside on paper towels. Drain off some of the fat and hold in reserve if needed.

In manageable doses, salt and pepper and then add the raccoon meat to the fat and brown all over at medium heat. Set aside on paper towels until all is done. Add more fat if necessary. When finished, add flour to the pan and stir until flour has browned. Add a little more fat to this if necessary. When flour has browned, add the strained marinade and stir well. Add the browned raccoon meat and browned fat back. Reduce heat to medium low to low, cover and cook until tender (about 3–4 hours.) Then add carrots, pearl onions, and white mushroom caps, and cook for a half hour longer at medium heat. Serve over rice.

Thanks to Kinsey Gidick of the City Paper Charleston W. Va.

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