Coon
Ingredients
1 raccoon (cleaned & skinned of course)
8 carrots
2 onions, chopped
6 stalks of celery
1/2 tsp. thyme
1 bay leaf
2 C. red wine (not to drink while you are waiting)
Cooking Instructions
Let coon cool thoroughly. Remove heat and legs. Place in a large pot filled with enough salt water to cover the critter. Add carrots, celery, onion, thyme and the bay leaf. Bring to a boil. Continue to boil about 45 minutes. Drain and dry meat. Crank up the oven to 375 degrees. Put coon in a roasting pan and cover with wine and cooked vegetables. Cover with foil and bake for 2 1/2 hours. Remove foil and let brown. Serve with your favorite sauce.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)