Thursday, March 13, 2008

Raccoon Recipe

Because of the enormious following this blog has developed for raccoon, (read posts below and use the upper left window to search this blog for "raccoons) as a public service I present the following recipe from Doc Hudson. (obviously a made up name from "Doc" Holiday and Emperor "Hudson". (He was an Emperor in California, I think).

This is a recipe that my Big Mama used to cook so I don't have exact measurements for anything.

Start with at least one fat young coon. (Just skin the tough old boar coons and feed the carcass to the hounds.) Skin him and cut him up in to serving sized pieces. Be sure to wash the hair off.

Place the meat in a large pot or bowl and cover with water. Add a cup of white vinegar and a couple of teaspoons of salt. Let it sit overnight.

The following day, remove the coon from it's vinegar water bath and give it a good wash.

Then put the pieces in a large pot with some salted water and boil until the meat is nearly done. You'll have to keep testing the meat with a fork, but boiling for 15-20 minutes should be plenty, but start checking at about 10 minutes.

Remove the coon from the boiling water and let cool.

While the coon is cooling, get a large, preferably cast iron, skillet, and heat about an 1/2-inch to 1-inch of cooking oil to around 350* F.

Prepare a batter of milk, egg, salt, pepper, and whatever other spices trip your trigger. Use at least one cup of milk and at least one egg, adjust the amount of milk and egg depending on how many pieces of coon you are cooking.

Roll your parboiled coon pieces in flour, then in the batter, followed by another roll in the flour.

Drop the pieces into the hot oil a few pieces at a time. Don't put too many in at once or it will make the oil temperature drop too much.

Cover the skillet, and turn the pieces after 3 or 4 minutes. After both sides have cooked covered 3-4 minutes, remove the cover and cook until golden brown. It is just like frying chicken.

If you want to make gravy, pour off most of the grease, sprinkle in some flour and cook, stirring constantly, until the flour browns, add water and cook until the gravy thickens.

Serve it up with some biscuits, mashed potatoes, and your favorite vegetable. Be sure to let your kilt straps out notch before you sit down, it will be more comfortable by the time you finish.


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