So we were visiting relatives in Savannah last week and when we were leaving, our cousin Jessie asked if I liked raccoon. I had it once before years ago and I don’t remember, but I said sure, I’ll try it. I thought he would bring me a bite, but no, he gave me a whole dressed out coon. So today, I said what the heck...
Here she is thawed:
The foot is still attached to prove it is indeed a coon. I trimmed it up, got all the fat and silver skin off that I could, and cut it up. I kind of brined it with some salt water and cider vinegar - I actually found a recipe on Serious Eats - for about an hour while I set the kettle up.
https://www.seriouseats.com/2012/11/how-to-cook-a-raccoon-the-south-slideshow.html
I seasoned him up with some Worcestershire, POG and Black Ops and put him on at 225 deg.
After around 2 1/2 hours, I took him off and put him in a foil pan with some onions, garlic and chicken broth with a splash of beef broth. I wanted to throw some carrots in but wee were out.
Put him back on to braise for awhile. He is still working, should be done soon. I’ll report back.
Here she is thawed:
The foot is still attached to prove it is indeed a coon. I trimmed it up, got all the fat and silver skin off that I could, and cut it up. I kind of brined it with some salt water and cider vinegar - I actually found a recipe on Serious Eats - for about an hour while I set the kettle up.
https://www.seriouseats.com/2012/11/how-to-cook-a-raccoon-the-south-slideshow.html
I seasoned him up with some Worcestershire, POG and Black Ops and put him on at 225 deg.
After around 2 1/2 hours, I took him off and put him in a foil pan with some onions, garlic and chicken broth with a splash of beef broth. I wanted to throw some carrots in but wee were out.
Put him back on to braise for awhile. He is still working, should be done soon. I’ll report back.
Comment