Coon Time

[HawkerXP]

Still in Savannah? Go that often? Mrs. Hawker and I are there usually April, May or Juneish.

[klflowers]

No, we got back Sunday. Stopped through on the way back from Florida. We try to get out there a couple times a year.

[klflowers]

Final report. Braised it for about 3 hours, then had to leave so I stuck it in the oven. Turned the oven up to 225, turned it off when we left. We were gone for right around 4 hours, some shopping and a movie. Pulled it out a few minutes ago. Not bad, kind of like a mild liver taste, not really strong. Pretty tender, sitting in the broth kept it from getting dry. It was actually moister than when I tasted it earlier. Without further ado:

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Tried a fancier plate, wasn’t able to raid Mr. Bones place for my usual plating.

[Mr. Bones]

That does look like a very lean coon, brother...I'm assumin th gravy is out of frame...

Musta been a yougun, I'd reckon.

[FireMan]

Yup! 👍🕶

[surfdog]

You had me until you got to the mild liver taste. Seriously not a fan...I used to spend the night at a friends house when my parents would make it. LOL

[texastweeter]

I like them smoke roasted with a sausage and rice stuffing and a red wine sauce, or stewed with sweet potatoes and parsnips. Coon is good eats as long as you trim well, and remove all the little glands.

[klflowers]

Yeah I spent lots of time trimming and looking for those glands. Most of the glands were gone, but I tried to get all of the fat off. I should have used wine in the braise, I didn’t think about it until it was too late.

[jecucolo]

Nope.

[klflowers]

That’s what my wife said, but she used more colorful language.

[fzxdoc]

Your wife and I are of the same mind--and vocabulary, probably, klflowers .

K.

[texastweeter]

sounds like some of y'all just never been poor enough, lol! poundsign humbleroots

[pjlstrat]

I used to belong to a fish and game club and each yer they would have a game dinner. Everything from moose to elk to deer, squirrel, raccoon, bear, wild boar etc etc.....It was an awesome event and fun to try all the different meats.

[58limited]

We had a wildlife biology club in college in the early 1990s that would throw a wildlife BBQ fundraiser every spring: antelope, elk, bear, bison, mountain sheep, all kinds of deer - all hunted and taken by club members and donated for the BBQ. Great food at a great price, plus all the beer we could drink. They didn't have small game though. I'll try any game animal once.

[pkadare]

I'm normally a whatever floats your boat kind of guy, but garbage bin pandas? I think I just threw up in my mouth a little bit.

[klflowers]

You should have seen my wife. I tried to kiss her and she ran. Wait, she does that anyway

[Thunder77]

I will try almost anything. But after seeing up close what trash pandas get into... NAAAAAH!! Good on you for trying it though!

[klflowers]

Thunder77, I figure I'll try almost anything once.

[Ahumadora]

Great write up klflowers . Now your kids can tell stories to your grand kids about their daddy eatin coon. Tough times

[RustyHaines]

klflowers I can't tell for sure, but did you remove the foot before cooking? I heard that in fine restaurants they always remove the foot :-)

[klflowers]

Yeah, I took it off first. Still had fur on it

[barelfly]

Ha! What a Sunday morning read! Thanks for sharing!

And, I don’t think I’d be able to do that even with my favorite Black Ops rub on there!

[troymeister]

It does look more than interesting. I'd try it.

[klflowers]

To wrap it up, I must have done something wrong. I had some mild stomach discomfort last night that I have to attribute to the coon. I am ok, it wasn’t really serious.

I know I took it to a safe temp. I defrosted it in the fridge (much to my wife’s disgust). I put it on the kettle running at 225, it dropped while I was loading it, but it came right back up to temp. I smoked it for ~2 1/2 hours. I temped it and it was about 145-155 when I started the braise. One mistake may have been the broth I used - it was right out of the fridge when I added it to the pan. I braised it for a solid 3 hours at 250 to 275 on the kettle.

It may just have been a mind thing, my meat usually comes in shrink wrap. I am going to dump it. I am glad I tried it though.

[Backroadmeats]

Was it a roadkill coon?? Just kidding !! I have tried coon ,possom and beaver. Never thought to much of it but I could eat it if I needed to.. had some rough patches when going to school. Somehow always had money for beer but we are some sketchy stuff.. got pretty good at cooking rabbits but don't rember how we did it!!! Thanks for the write up though it was very entertaining!!

[Old Glory]

I don't know man but the first picture looks pretty sketchy like the meat is black and purple. Did it smell?

[klflowers]

Old Glory it didn't smell or taste off and it wasn't slimy to the touch. I think my issues were probably on the mental side...

[CaptainMike]

Granny Clampett approved!!

[Troutman]

Actually Granny Clampett’s specialty and Jethro Bodin’s favorite was possum. Yummmmy !!!

[Mr. Bones]

We growed up, poorer than dirt, but we never was 'Possum Poor' lol
Pahhhh....ptuiii!

Troutman

[CaptainMike]

Yes Mr. Literal Troutman, I know, it's just what KLF's post made me think of.

[Andrrr]

I’d need a lot of liquid encouragement for that one. Thanks for sharing.

[Mr. Bones]

Try some Granny's Rheumatiz Medicine, that'll set ya up ready!

[smokenoob]

you have convinced me to withdraw less from my retirement fund every year so there is no possibility that I have to eat coon.....(actually I used this thread to convince my wife to spend less....thanks!)