del
Diamond Member
- Banned
- #1
He rolls into the parking lot of Leon's Thriftway in an old, maroon Impala with a trunk full of frozen meat. Raccoon the other dark meat.
In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely theyre tucked up in their brown butcher paper. How they almost look like a trussed turkey or something.
His loyal customers beam as they leave, thinking about the meal they'll soon be eating.
That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.
McClatchy Washington Bureau | 01/13/2009 | The other dark meat: Raccoon is making it to the table
In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely theyre tucked up in their brown butcher paper. How they almost look like a trussed turkey or something.
His loyal customers beam as they leave, thinking about the meal they'll soon be eating.
That is, as soon as the meat is thawed. Then brined. Soaked overnight. Parboiled for two hours. Slow-roasted or smoked or barbecued to perfection.
McClatchy Washington Bureau | 01/13/2009 | The other dark meat: Raccoon is making it to the table