If you find yourself in a survival situation or just feeling adventurous with your culinary choices, you may have wondered about eating raccoon meat. This small mammal is readily available across North America and has historically been consumed by many indigenous cultures. But is raccoon meat actually good for you from a nutritional standpoint? Let’s take a closer look.

What Is Raccoon Meat Like?

Before diving into the health benefits and risks, it’s worth describing what raccoon meat tastes and feels like. Many describe it as having a flavor similar to dark turkey or gamey pork. The meat itself is lean but not dry, with a moderate amount of fat marbled throughout.

Properly cooked raccoon should be tender and moist. However, if over-cooked it can become tough and unpalatable. The rich flavor means raccoon meat pairs well with robust seasonings like smoked paprika, garlic, onions and mustard.

Raccoon meat is most commonly found in the form of quarters, roasts or burger-style ground meat. The small animals don’t yield large portions, so the meat is better suited for stews, burgoo or other hearty dishes where it can act as one component.

Nutritional Profile of Raccoon

From a nutritional standpoint, raccoon meat is fairly lean, providing around 25 grams of protein and only 175 calories per 3.5 ounce serving. It’s low in saturated fat but higher in beneficial monounsaturated fats.

Raccoon meat is an excellent source of:

• Protein
• Vitamin B12
• Zinc
• Selenium
• Iron

It also provides a good amount of niacin, phosphorus and riboflavin. Where raccoon really shines is its impressive omega-3 content, containing over 400mg of anti-inflammatory omega-3s per serving.

Potential Benefits of Eating Raccoon

Based on the nutritional profile above, there are several potential benefits to consuming raccoon meat as part of a balanced diet:

Supports Muscle Growth & Maintenance

The high protein content along with zinc, iron and B vitamins make raccoon meat excellent for building and preserving metabolically active muscle tissue.

Boosts Iron Levels

Raccoon has a very high iron content, which is important for preventing anemia and supporting energy levels. This is particularly beneficial for menstruating women.

Provides Anti-Inflammatory Omega-3s

With over 400mg of omega-3 fatty acids per serving, raccoon provides a concentrated dose of these healthy, anti-inflammatory fats that promote brain, heart and joint health.

Potential Risks and Downsides

While raccoon can be a healthy addition to the diet for many people, there are a few potential downsides to consider:

Disease Transmission

Raccoons can potentially carry diseases and parasites that are transmissible to humans, including rabies, leptospirosis and raccoon roundworm. Proper field dressing, handling and thorough cooking are essential.

Contaminant Exposure

Like many wild animals, raccoons may accumulate heavy metals, pesticides and other environmental toxins in their body over time. This is less of a concern when eating young raccoons.

Social Stigma

While historically common, raccoon meat still carries a certain social stigma in modern times of being associated with poverty or a lack of refinement. This perception is quickly changing as exotic meats gain popularity.

Overall, when sourced from healthy environments and properly prepared, raccoon meat can be a perfectly nutritious addition to one’s diet, or at least an interesting culinary experience. As with any wild game, take precautions and enjoy raccoon in moderation as part of an overall balanced lifestyle.