Raccoon Fajitas | Wild Table

Ah, imbue the air with the cool zest of the wilderness, the hush of the forest at night as we take a journey from a nocturnal pursuit to raccoon fajitas. Picture the tall timberland, gently humming, an orchestra performed by wind-blown leaves and nocturnal creatures. Our adventure begins with a moon-soaked hunt using our reliable companions - the coonhounds.

Night-hunting raccoons with coonhounds is a tradition dating back centuries. These dogs are well-trained, swift, and keen at tracing the game with their sharp senses. The thrill of the chase lies in the partnership; the dogs depend on your guidance, and you rely on their impeccable instincts.

Once the echoes of the hounds' baying, joyous with the scent of their quarry, pinpoint the tree where the raccoon has taken refuge, we use spotlights to target and bring down our raccoon. It is essential to respect every animal we hunt, ensuring they're not endangered or nursing - this ethos maintains harmony with the cycle of our planet.

Having completed our hunt, we stow our gear and return home with our prize, eager for the second part of our adventure - turning our catch into delicious raccoon fajitas.

Ingredients

• Light olive oil (this has a higher smoke point and is better for high temp cooking)
• 1 lemon, juiced
• 1 lb raccoon meat, cut into thin strips
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 4 green onions, roots removed and thinly sliced (at angle)
• 1 small white onion, sliced
• 6-8 yellow corn tortillas, warmed
• Fajita toppings (i.e. cheese, salsa, sour cream, etc.)

Instructions

1. Soak the raccoon meat in milk overnight (min. 4 hours). When preparing the meat, remove as much fat as possible.
2. In a large bowl, combine 2 Tbsp of oil, lemon juice, and spices. Add the raccoon meat and toss to coat. Cook as-is or marinate for additional flavor.
3. In a large saute pan over high heat, heat a generous drizzle of olive oil until shimmering (this is where the light olive oil works better than extra virgin).
4. Add the peppers and onions to the pan and stir for 1-2 minutes, until they are partially cooked, but not all the way through. Remove and set aside.
5. Remove the raccoon from the oil, shaking off excess. Add to the pan and cook for 2-3 minutes, stirring constantly.
6. Return peppers and onions to the pan and stir to combine. Remove everything from the pan.
7. Wipe the pan clean and return to the stove on medium-low heat. Add tortillas one at a time and warm, about 30 seconds per side. This makes them more pliable for wrapping around filling.
8. Assemble the fajitas using optional toppings and enjoy!

Like this recipe for raccoon fajitas? Check out more wild game recipes from The Green Way Outdoors!

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