Turn lemons into lemonade Von. Here's a raccoon recipe from https://www.google.com/search?client=firefox-b-1-e&q=recipes+for+racoon Cut the skinned raccoon into five parts: four legs and the saddle. ... Lightly coat meat in cooking oil and season with salt and pepper. Sear meat in a hot skillet until evenly browned. Next, place the meat in a pressure cooker and cook for 1 hour at 10 pounds of pressure.
I just looked up the French words for roasted raccoon. That dish could taste better if you called it "raton laveur rôti". Toss some cheese on there for "avec fromage."
@Von Jones don't listen to them. I am sorry but I really didn't like raccoon meat. People have asked me what it tasted like and I tell them, raccoon. It is not as gamey as woodchuck but it would need a lot more seasoning than salt and pepper to make it palatable. Maybe @John Brunner can come up with a better recipe. I could eat it if the shtf but not right now.
You must have the proper French wine to serve with your racoon. Denise Gardner, Wine Extension Extraordinaire, suggests a nice Beaujolais, a light bodied red with a fair amount of acidity. This will pair nicely to the gaminess of the cooked varmint. Not the nouveau style of the wine however. https://pennstatefoodsafety.blogspot.com/2015/02/what-wine-do-you-serve-with-roasted.html