I would eat a wilderness caught raccoon but not one of these city or suburban dumpster divers.Raccoon is tasty. Cleaned, rubbed with plain salt and pepper, baked at 325 degrees until tender over a rack of carrot and celery sticks. Even the picky eaters at my work come back for seconds. "Tastes just like turkey thigh" they say, and dig in for more. The great big old ones are too tough for eating. [I have heard that they do well ground up, but I never tried it.] This challenge to the flock could be an opportunity to try out a new recipe.