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From The Cookbook: Roast Coon

For those of you who have a hankering for some coon meat, this recipe will take greasy raccoon meat and turn it into a delectable dish for you and yours.

Raccoon isn't just a rabid nuisance or household pet, but a wild-game meat that is highly untapped. For those of you who have a hankering for some coon meat, this recipe from the NRA Members' Wild Game Cookbook, Second Edition, will take the greasy raccoon meat and turn it into a delectable dish for you and yours.

Roast Coon

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Ingredients


  • 1 raccoon

  • 4 carrots, cut into spears

  • 4 stalks celery, cut into pieces

  • 1 large onion, cut into rings

  • 1 large green pepper, cut into strips

  • 1 apple, cut into eights or thin slices

  • 2 oranges with peel, cut into eigths

  • 1 tablespoon worcestershire sauce

  • cornstarch

  • salt and pepper

  • water


Clean coon thoroughly. Cut away all fat and be sure to remove glands in forelegs. Wash and cool. Soak in salt water for two hours. Rinse and freeze or prepare immediately. Place coon in roaster (whole or cut into pieces by quartering and cutting back into three pieces) with carrots, celery, onion, green pepper and apple. Add salt and pepper to personal taste.

Roast at 350 degrees for three hours in covered pan or until tender and meat starts to release from bone. Remove from pan, discard fruit and vegetables. Use liquid to make gravy. Add worcestershire sauce and cornstarch to thicken. Remove and grind any meat left on bone and mix with gravy.

Originally Submitted By:
Bob Hillermann
Washington, MO

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3 Responses to From The Cookbook: Roast Coon

Chris wrote:
October 06, 2013

This recepe needs some work. This one is easier: My Mom used to take the coon legs,well trimmed, and Shake and Bake them.Yummie, a Downeast delight.

Chuck wrote:
August 30, 2013

I'm with you, Jan. Also do you throw away the vegetables and fruit? Why? If it is the end of civilization as we know it, why can't you eat the veggies? Do they taste rank? Are they still nutritious even though they may taste rank? This recipe needs much amplification.

jan stacholy wrote:
August 23, 2013

i dont get it....grind just the meat left on the bone or grind all the meat?