04-28-2004, 08:02 PM
[indent][size 1]BAKED COON WITH SOUTHERN DRESSING by Damere[/size]
Be sure and read about [url "http://www.mountain-breeze.com/kitchen/game/coon.html"][#0000ff]cleaning a Raccoon[/#0000ff][/url]
[b] [ul] [li]1 small coon or hindquarters and loin of larger young coon, 2 to 2½ lbs dressed weight [li]3 to 4 cups cold water [li]1 tbsp salt [li]1/3 tsp black pepper or 1/2 tsp dry hot red pepper pod Start oven 10 min before baking; set to moderately hot (400 F) [/li][/ul] [ol] [li]Dress coon carefully so as not to leave any clinging [url "http://www.mountain-breeze.com/kitchen/game/fur.html"][#0000ff]hair[/#0000ff][/url] [li]Remove scent glands, kernels under legs [li]Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hrs [li]Trim off all but a thin layer of fat and any discolored spots [li]Wash well in lukewarm water [li]Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife [li]Put into 3-qt kettle, add water, salt and pepper [li]Heat to boiling, then reduce heat to simmering, cover and cook until tender-from 1 to 2 hrs depending on age of animal [li]Meanwhile prepare Dressing [li]Pour dressing into a casserole [li]Lay coon over top and press down into dressing [li]Cover and bake until coon is tender, 45 minutes to 1 hr. [li]Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more [li]Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing [li]A tart vegetable such as sauerkraut, sweet sour red cabbage or pickled beets are a good accompaniment
4 servings[/li][/ol]
[font ""][size 3]SOUTHERN DRESSING[/size][/font][/indent] [ul] [li]6 slices white bread [li]1/2 cup finely chopped onions, [li]1 to 1 1/2 tbsp finely chopped parsley [li]1/3 cup yellow corn meal [li]1/8 tsp pepper [li]3/4 to 1 tsp poultry seasoning or sage [li]2 small eggs [li]1 cup coon broth, from parboiling corn or 1 chicken bouillon cube dissolved in 1 cup water [li]1 cup milk [/li][/ul] [ol] [li]Bread should be 2 or 3 days old, but not stale enough to be dry. [li]Tear into coarse crumbs and drop into mixing bowl. [li]Add rest of ingredients and stir gently until well blended. [/li][/ol][/b]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
Be sure and read about [url "http://www.mountain-breeze.com/kitchen/game/coon.html"][#0000ff]cleaning a Raccoon[/#0000ff][/url]
[b] [ul] [li]1 small coon or hindquarters and loin of larger young coon, 2 to 2½ lbs dressed weight [li]3 to 4 cups cold water [li]1 tbsp salt [li]1/3 tsp black pepper or 1/2 tsp dry hot red pepper pod Start oven 10 min before baking; set to moderately hot (400 F) [/li][/ul] [ol] [li]Dress coon carefully so as not to leave any clinging [url "http://www.mountain-breeze.com/kitchen/game/fur.html"][#0000ff]hair[/#0000ff][/url] [li]Remove scent glands, kernels under legs [li]Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hrs [li]Trim off all but a thin layer of fat and any discolored spots [li]Wash well in lukewarm water [li]Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife [li]Put into 3-qt kettle, add water, salt and pepper [li]Heat to boiling, then reduce heat to simmering, cover and cook until tender-from 1 to 2 hrs depending on age of animal [li]Meanwhile prepare Dressing [li]Pour dressing into a casserole [li]Lay coon over top and press down into dressing [li]Cover and bake until coon is tender, 45 minutes to 1 hr. [li]Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more [li]Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing [li]A tart vegetable such as sauerkraut, sweet sour red cabbage or pickled beets are a good accompaniment
4 servings[/li][/ol]
[font ""][size 3]SOUTHERN DRESSING[/size][/font][/indent] [ul] [li]6 slices white bread [li]1/2 cup finely chopped onions, [li]1 to 1 1/2 tbsp finely chopped parsley [li]1/3 cup yellow corn meal [li]1/8 tsp pepper [li]3/4 to 1 tsp poultry seasoning or sage [li]2 small eggs [li]1 cup coon broth, from parboiling corn or 1 chicken bouillon cube dissolved in 1 cup water [li]1 cup milk [/li][/ul] [ol] [li]Bread should be 2 or 3 days old, but not stale enough to be dry. [li]Tear into coarse crumbs and drop into mixing bowl. [li]Add rest of ingredients and stir gently until well blended. [/li][/ol][/b]
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR