Raccoon Information
Raccoon
meat is very dark and when the coon's food is abundant, the body is covered
with a thick layer of fat that has an exceptionally strong flavor and odor.
This fat also extends in layers between strong bands of muscle. It should
always be removed along with the scent glands. Unless these glands are removed,
the meat will have a tainted flavor. The scent glands are located under the
forelegs and along the spine in the small of the back. They are usually pea-shaped,
have a waxy texture, and range from a reddish to a light yellow color. Care
should be taken when removing the glands to never cut into them or bring them
in contact with the flesh. Those most experienced in the cooking of coon
recommend parboiling it first. Some also add a tablespoon each of baking soda
and black pepper to the parboiling water to remove the strong gamey flavor.
A Little Something Extry
·
1
Coon
·
Salt
·
Pepper
·
3
Garlic cloves, minced
·
1
Green pepper, chopped
·
6 md
Sweet potatoes
·
Vinegar
·
Water
to cover
·
1 lg
Onion, chopped
·
Shortening
·
Flour
Dress
the meat (hopefully it will come to you this way and you won't have to do it
yourself). Soak for one (1) hour in mild vinegar and water to remove the gamey
taste; drain. Cut the meat in serving size pieces as you would chicken, salt
and pepper the meat, cover with water. Add the seasoning and boil until
partially tender. Remove from the heat and drain. Brown the meat in a small
amount of shortening then place in a roasting pan. Make a thin brown gravy with
flour and meat drippings; pour over the meat. Place peeled sweet potatoes
around the meat and bake at 350 degrees until the potatoes are done.
Baked Coon with Southern Dresing
· 1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
· 3-4 cups cold water
· 1 tbsp. salt
· 1/3 tsp black pepper
· or 1/2 tsp. dry hot red pepper pod
Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands, kernels under legs. Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).
Meanwhile prepare Southern Dressing as described below.
Pour dressing into a casserole dish. Lay coon over top of press down into dressing. Cover and bake until coon is tender (45 - 60 minutes). Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes). Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing. A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4.
Southern Dressing:
· 6 slices white bread from 1 1/4 lb. loaf
· 1/2 cup finely chopped onions (2 small)
· 1 1/2 tbsp. finely chopped parsley
· 1/3 cup yellow corn meal
· 1/8 tsp. pepper
· 3/4 - 1 tsp. poultry seasoning or sage
· 2 small eggs
· 1 cup milk
· 1 cup coon broth, from parboiling coon or
· 1 chicken bouillon cube dissolved in 1 cup water
Bread should be 2-3 days old, but not stale enough to be dry. Tear into course crumbs and place into mixing bowl. Add rest of ingredients and stir gently until well blended. 4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs. coon.
This recipe from www.ces.ncsu.edu
2 c Coon meat - minced after
cooking
1 c Chopped celery
1 1/4 ts Salt
3 Freshly ground peppercorns
2 tb Chopped green pepper
2 tb Chopped parsley
1/3 c Mayonnaise
1 ts Vegetable oil
Combine all ingredients.
· 1 small to medium raccooncut into serving size pieces
· 1/2 tsp. salt
· 1 teaspoon instant minced onion
· 3 tbsp. brown sugar
· 1/2 cup chili sauce
· 1 1/2 teaspoon Worcestershire sauce
· 1 ( 7 oz.) bottle of beer or pickle juice
Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.
This recipe from www.ces.ncsu.edu
Clean opossum according to OPOSSUM INFORMATION.
Remove meat from bones and grind. Add bread crumbs, onion, salt, pepper, egg, and fat; mix thoroughly. Form into patties; dip into egg; then dip in bread crumbs. Fry in hot fat until brown. Cover with currant jelly sauce and place in slow oven for 1 hour.
This recipe from www.ces.ncsu.edu
Clean game and remove all the fat. Cut into pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown. Add two cups of water, cover and simmer for 2 hours or until tender.
This recipe from www.ces.ncsu.edu