Recipe Categories
Meat 
Raccoons

Lynn's Coon & Dressing

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 hair
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

SOUTHERN DRESSING
6 slices white bread
1/2 cup finely chopped onions,
1 to 1 1/2 tbsp finely chopped parsley
1/3 cup yellow corn meal
1/8 tsp pepper
3/4 to 1 tsp poultry seasoning or sage
2 small eggs
1 cup coon broth, from parboiling corn or 1 chicken bouillon cube dissolved in 1 cup water
1 cup milk
Bread should be 2 or 3 days old, but not stale enough to be dry.
Tear into coarse crumbs and drop into mixing bowl.
Add rest of ingredients and stir gently until well blended.

4 servings