Episode 18 – Raccoon Fajitas


  • Light olive oil
  • 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 pepper, julienned
  • 4 green onions, roots removed and thinly sliced
  • 1 small white onion, sliced
  • 6-8 yellow corn tortillas, warmed
  • Fajita toppings (cheese, salsa, sour cream)


  1. Soak the Raccoon meat in milk overnight, minimum of 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 raccoon from oil; shaking off excess. Add to the pan and cook for 2-3 minutes, stirring constantly.
  6. Return peppers and onions to pan and stir to combine. Remove everything from the pan.
  7. Wipe pan clean and return to 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!