Southern Cuisine: Barbecued Coon
This is another recipe that many Southerners enjoy. I have actually tasted this one, and I have to admit, it was pretty good, but I never could get around the idea of it being a raccoon I was eating. I’m really not sure why. Food prejudices are deeply ingrained in most of us, from an early age. Raccoons are actually pretty clean animals – much cleaner than chickens. So why do we chow down on chicken but eschew raccoon meat? Food prejudices are the only way to explain it!
The best way to cook a coon is to barbecue it on the grill. To do this, you’ll need a young adult coon that has been killed and cleaned. The head and feet should be removed. Don’t use a really large coon. This is probably an older animal and will have a strong taste. Also, it will most likely be tough.
Cut the coon in serving-size pieces. Now you’re ready to cook it!
What you’ll need:
One dressed coon, cut into pieces
½ cup apple cider vinegar
One large white onion, sliced
4 fresh jalapeno peppers, sliced lengthwise, with seeds removed
One teaspoon minced garlic
2 teaspoons salt
2 teaspoons black pepper
Thoroughly wash coon pieces and place in a large pot with a lid. Cover the meat with cold water and boil for 20 minutes. Pour off water.
Add fresh cold water, vinegar, onions, peppers, garlic, salt, and pepper. Place lid on pot and boil gently for about 90 minutes, or until meat is tender.
Remove meat from pot and allow to sit at room temperature for 15 minutes, draining on paper towels.
Dip pieces in your favorite barbecue sauce – I like a sweet tangy sauce like Bullseye Original or Sweet Baby Ray’s. Brown the coon pieces over hot coals. The meat is already cooked, so you’re just trying to brown it and give it some smoky flavor.
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