Allen Payne
UKC Forum Member
Registered: Jun 2003
Location: Whiteville. N.C.
Posts: 203 |
quote:
Originally posted by coondawg_hunter
anyone that wants to eat a nasty greasy coon can follow me around with a wheelborrow on a nightly basis,,,,,,,, i'll fill it right up and won't even ask for help skinning! to each his own! coon for fur and the thrill of the chase,,,,,,,,, venison for the eatin! JMO
Thats kinda funny to me cause the coon that I have eaten that was done right tasted just like venison to me.
The way I like it is very simple but I don't go in for alot of spicy food. Get the musk glands out. Quarter it up and parboil it until it can be picked off the bone. Once you've got it pulled off it looks like pork BB-Q, but I forget thats southern too so you Yankees won't know what that looks like either. Anyway back to the coon, after its pulled off the bone place in an iron skillit salt and pepper to taste add one large onion chopped up add about two tbsp. bacon drippings and gently brown, don't over cook as it will dry out, you want it to remain moist. This is the same recipe my 82 year old mother has always used to cook deer hash made from the deer neck and ribs and is what I have loved all my life. I've seen red pepper used instead of black but I prefer black, like I said I don't care for spicy food. I've also seen white potato's diced up like what you would see in corned beef hash added. Remember to keep stirring while browning the coon hash and you want it to just get browned and the onions to get wilted or soft.
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10-28-2009 10:28 PM
