Tom
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crook pot coon stew
3-4 lbs. well trimmed coon pieces
8 cups water
3 cups chopped onion
2 cups sliced carrots
2 cups cubed small red taters ( 1 inch pcs.)
2 cups beef broth
1 can ( 15 oz) tomato sauce
4 oz fresh mushrooms ( chopped)
1 cup sliced okra
1 cup sliced summer squash or zucchini
1 cup shredded cabbage
1 cup chopped celery
1/4 cup dry red wine
1 tbl spoon Itailian seasoning
4 bay leaves
1/4 tsp spoon pepper
In a 6 qt dutchoven or stockpot combine coon pcs and water , bring to a boil over high heat , reduce heat to low , cover , simmer for 1 1/2 -2 hrs , or until meat is tender , drain and discard broth , cool meat slightly , remove from bones , discard bones, cut meat into 3/4 inch pcs.
in 4 qt crockpot , combine meat and remaining ingredients, cover,
cook on high for 1 hr . reduce heat to low , cook for 8 hrs , or until veggies are tender and flavors are blended , remove and discard bay leaves before serving ------- ENJOY
If you try this out let me know what it;s like -- not guttsy enough to try it but if it's good I'd like to know
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