Raccoon on the plate (Note: The provided text is a single phrase, so only its literal translation is provided.)

"It tastes great, it's buttery tender and has its own unique flavor," says one of the hunters. For many, the first bite is initially a challenge, but after trying it, the meat is usually praised as very tasty, says Julia Bloch, a board member of the Ecological Hunting Association (ÖJV) Thuringia. The association organizes the cooking courses together with the restaurateur. Besides the curiosity about the taste, it is also about breaking down reservations and sustainable utilization. An ecologically oriented hunt also includes making good use of the hunted animal. The raccoon, originally from North America, is considered an invasive species in Germany, meaning it is not native. Since it has few natural enemies here and is highly adaptable, it has spread extensively. Chef Steffen Haaßengier came up with the idea of offering raccoon about two years ago. While fishing, a raccoon appeared near him. As a chef, he wondered how the meat would taste and asked a hunter friend to let him try ...