Fried Raccoon - Mother Hubbard Style!

Preparation and Parboiling

Clean the meat: Skin and wash the raccoon. Cut into serving pieces (legs and saddle).
Remove fat and glands: Cut away all visible fat and the small musk/scent glands located under the front and back legs.
Soak: Soak the pieces in salted water or milk for 1 hour (or overnight) to pull out any remaining gamey flavor or blood.
Parboil: Place meat in a pot with water, a splash of vinegar, salt, and 5 to 6 bay leaves. Boil for about 1 hour until the meat is tender, then drain and dry well. [1, 2, 3, 4, 5, 6]

Frying

Season the flour: Mix standard flour or cornmeal with salt and black pepper.
Coat: Roll the tenderized raccoon pieces thoroughly in the seasoned flour mixture.
Pan-fry: Melt bacon drippings or lard in a heavy cast-iron skillet over medium heat. Fry the pieces slowly until golden brown and crispy on the outside.