Coon

[Fire Dog]

Need a recipi for racoon. Any one eat coons? If so , How do you cook them?

[Tubby]

Blake?? Calling Cajun Blake!!!

[Coach W]

You eat coons? I left 5 lay last night! stinkier than a nasty boar!

[Tubby]

And a "dog" name.


Oh Leggy!?!?

[GR5]

Ate a many young, fryed coon. very good. Now that old tough baked coon is plum nasty. BBQed is good if you know how to remove the musk glands

[Specktackulure]

Boil first then roast or BBQ.

[Cajun Blake]

Raccoon in a crockpot

1 med. size raccoon (younger is better)
1/4 c. honey
2 c. chicken broth
3 tbsp. vinegar
3 tbsp. cream sherry
2 tbsp. soy sauce
1/4 tsp. garlic salt
1 med. yellow onion diced
1 bellpepper diced
4 garlic cloves minced


Clean raccoon, quarter, and remove all surface fat and glands. Lightly salt and pepper meat and brown meat in a cast iron skillet with left-over bacon grease. Remove meat and place browned pieces into crockpot. Then add the onions, garlic, and bellpepper into skillet - cook down until wilted. Place cooked vegetables in crockpot. Mix all other ingredients and pour over meat pieces. Cover and cook 6 to 8 hours (slow and low) . Remove any excess grease and discard before thickening remaining liquid for gravy. Meat will be tender and delicious.

[hunterg]

BBQ is the best

[Low Fence]

Had it BBQed before. PURPLE MEAT.

It will make a @#%, but aint on my "last meal" menu

[Deb]

I haven't had coon since I was about 4 years old. Grandma parboiled it, rinsed it, filled the body cavity with turnips (which were thrown away, not eated) put an apple in its mouth and baked it in a wood burning oven. Can't remember if I liked it or not.

[HawgEnvy]

couldn't bring myself to eat 'em. I slayed Four this week w one Slick Trick. And it's still sharp!

[ground level]

Always removed the glands from the front and hind legs on any size. Small ones were chicken-fried and sometimes smothered in gravy with onions, garlic and mushrooms.

Larger coons we trim the fat off (usually gives the meat a much stronger flavor if you don't remove it), rinse it well, parboil as some mentioned above, seasoned with salt, pepper, garlic, fresh parsley and Lea & Perrins. Then baked with potatoes, carrots, celery and onions until if falls off the bones.

Or we'd barbequed them and basted every 20-30 minutes cooking slow for about 3-4 hours. Dang good stuff. Always kept some each season while fur trapping instead of selling the carcasses to the wholesale fur dealer.

[Montec man]

Have eaten lots of em'. Pressure cook or parboil for a bit, and then slow smoke on the pit at 300 degrees until fall apart tender. I use the same glaze as I do when I do my pork ribs. Excellent table fair if you get hold of a younger one.

[gargetter]

[dgh]

Not goin to happen it my house