Post by April B. on Mar 24, 2003 14:48:17 GMT -6
Baked Coon
1 small coon or hindquarters and loin of larger young coon, 2 to
2½ lbs. dressed weight 3 to 4 cups cold water 1 tbsp. salt 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)
Dress coon carefully so as not to leave any clinging Remove scent glands,
kernels under legs Wrap coon in waxed paper or foil and chill thoroughly or
freeze for several hrs 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, then reduce heat to simmering, cover and cook until
tender-from 1 to 2 hrs depending on age of animal Meanwhile prepare Dressing
Pour dressing into a casserole Lay coon over top and press down into
dressing Cover and bake until coon is tender, 45 minutes to 1 hr. Then
uncover and continue baking until coon and dressing are nicely browned or
for about 30 minutes more 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
1 small coon or hindquarters and loin of larger young coon, 2 to
2½ lbs. dressed weight 3 to 4 cups cold water 1 tbsp. salt 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)
Dress coon carefully so as not to leave any clinging Remove scent glands,
kernels under legs Wrap coon in waxed paper or foil and chill thoroughly or
freeze for several hrs 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, then reduce heat to simmering, cover and cook until
tender-from 1 to 2 hrs depending on age of animal Meanwhile prepare Dressing
Pour dressing into a casserole Lay coon over top and press down into
dressing Cover and bake until coon is tender, 45 minutes to 1 hr. Then
uncover and continue baking until coon and dressing are nicely browned or
for about 30 minutes more 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
