The secret is to "chip" instead of grind the meat. And a pressure cooker.
With your dead varmint skinned and gutted, cut the meat about 1/4 inch long - apx 3-6mm - AGAINST THE GRAIN - long muscle fibres.
Then slow boil overnight in thick BBQ sauce and other spices. (On woodstove is fine)
Or...
Hot pack (pre spiced + boiled) meat into canning jars and pressure can at 15#'s pressure for 90 minutes.
The long cook time - or pressure canning - removes THE GODDAMNED MOTHERFUCKING WEIRD FLAVOR of both racoon AND opossum.
Them critters are tough af therefore "chipped" is kind of a necessity.
However, if you grind the meat it has a blandness that can be useful if you are into bland foods. Personally, i think chipping has a better flavor and texture.
Ymmv