Raccoon meat is his recipe for success: Butchers process the animals into meatballs and sausage. After initial skepticism, the taste convinced many customers.
Now he wants to sell his products nationwide. In Kassel – the “raccoon capital” – it will definitely find buyers. A fully grown animal produces two to two and a half kilos of meat. The hunter now processes several raccoons a week. “Last week there were nine.” Reiß catches the animals with live traps, but he gets supplies from other hunters.