we'ze eatin' gud now...lol
BAKED COON WITH SOUTHERN DRESSING
1 small coon or hindquarter and loin (2 to 2 1/2 lbs.)
3-4 cups cold water
1 tbsp. salt
1/3 tsp black pepper
or 1/2 tsp. dry hot red pepper pod
Set oven to moderate hot (400 degrees) 10 minutes before baking.
Dress coon
carefully so as not to leave any clinging hair. Remove scent
glands, kernels
under legs. Wrap coon in waxed paper or foil and chill thoroughly
or freeze
for several hours. 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; reduce heat
to
simmering, cover and cook until tender (1-2 hrs depending on age
of animal).
Meanwhile prepare Southern Dressing as described below.
Pour dressing into a casserole dish. Lay coon over top of press
down into
dressing. Cover and bake until coon is tender (45 - 60 minutes).
Uncover and
continue baking until coon and dressing are nicely browned (about
30
minutes). 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. Serves 4.
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