Finally got the ratcoon, 1st kill

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Machined the carbon fiber shroud adapter and the silencer from a muzzle breaker. Rat coon been terrorizing my backyard.
18 yard headshot between branches and leaves from the 2nd floor.

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nicely done. are you going to eat it or keep the fur or anything? never ate 1, but wanna try it.

If you do ever try, here are some tips. First, and most important, is to remove the glands from each leg. Look like wet ticks buried in the fat behind the knees on the back legs, armpits on the front legs. Removing most of the fat is preferred by most. Getting the internal temp of the meat over 190 or so is the key to tender meat. This applies to most red meats. Wrap the meat in foil after it hits 150 or so if grilling, to prevent dryness. My favorite is to hit it with some meat tenderizer the night before. Next morning, your favorite marinade. Mine is Allegro. Just before cooking, cut meat into bite-sized pieces and shake some type of dry rub on them. Cook in a skillet with salted butter, just like stir fry. Good eating right there!

James