A Little Something Extry
• 1 Coon
• Salt
• Pepper
• 3 Garlic cloves, minced
• 1 Green pepper, chopped
• 6 med Sweet potatoes
• Vinegar
• Water to cover
• 1 large 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.
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Baked Coon with Southern Dressing
• 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.
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
Coon Delight
• 2 c Coon meat - minced after cooking
• 1 c Chopped celery
• 1 1/4 teaspoon Salt
• 3 Freshly ground peppercorns
• 2 tablespoon Chopped green pepper
• 2 tablespoon Chopped parsley
• 1/3 c Mayonnaise
• 1 teaspoon Vegetable oil
Combine all ingredients.
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Raccoon Roast with Barbecue Sauce
• 1 small to medium raccoon cut 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
Raccoon Patties
Clean opossum according to Raccoon 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
Fricasseed Raccoon
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
