Racoons vs Chickens

[Mortblanc]

The possums are extremely greasy and have a strange almost overpowering smell. That has always caused me to really dump the seasoning into the pot as they cook so I can not tell you what one would taste like on a spit over the fire.

The raccoons are textured much like dark meat from the turkey and can only be described as tasting like raccoon.

In my attempts I have tended to overcook both species and do consider them both good candidates for heavy spices.

Over here we tend to use a concoction called "Louisiana Hot Sauce" for these occasions. It is heavy on the cayenne pepper and vinegar and covers a multitude of sins.

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http://www.louisianapepper.com/