Raccoon ......... Barbecue raccoon receipes????

I would be interested in having barbecued coon receipes. I would like to put together a or some coon feeds as part of our Fish & Game meetings or trapping events. I need complete and basic information such as
Coon ages, sizes etc. to choose
Parts or cuts to work with
Proper handling as to removal of fat, par boiling etc.
From there on it is a matter of a good barbecue type receipe that you find good for general groups that do not eat much or any coon. I could not find one local person here with experience in doing this. I can remember as a teen ager 45 years ago having several barbecue coon feeds, but have had none lately.

Any information would be greatly appreciated.

Bryce

I eat one or two a year except with out the BBQ sauce(hate that stuff). A coon roast is pretty darn good.

Easiest way I'd think would be to just slow cook one in a crock pot and then add your favorite BBQ sauce..

Just fix like you would a beef or pork roast then once the meat is falling off the bones, bone it all out and shred. Add your favorite sauce and away you go.

Important thing to do with coons in order to get a yummy one is remove all the fat you possibly can. Work your fingers between the muscels to get any fat hiding there. Also make sure all glands are removed. There are a couple of little ones under the coons arms.

Like all things, the younger the coon the better. As far as "cuts of meat" goes...just like a deer or rabbit or any other critter. Rear legs, front legs, back straps, inside tenderloins, ect. Just roast up the whole thing

-Skunkly-

Skunkly, i do believe we are long lost brothers. lol. Exactly how I was gonna answer.

Bryce, You may find what you are looking for in here:

Raccoon Recipes

Pulled this up from my Wild Game Cook Book File.

I have prepared raccoon, opossum, woodchuck and muskrat in basically the same manner over the years. After effort removing all fat, I cut the meat off of the bone, cube it and soak it overnight in the refrigerator in a solution of salt water and vinegar.

After draining and rinsing, the meat goes into a crock pot to make a "stew," as if you would for any domestic meat stock - potatoes, onion, garlic, celery, carrots, beef bullion cubes, salt, pepper corns, etc., or anything else to suit your tastes.

When I lived in Wisconsin for 40 years, raccoon feeds were popular among different sporting groups in my area, with generations of recipes and every imaginable way of actually cooking it - smoked, grilled, fried, broiled, boiled and stewed.

Jonathan

We have always took a young coon and boiled him, throw out the water and boiled him again, we done or repeated this three times and on the third time we boil till me meat falls off the bone,(boiling it three times removes most of the fat that you couldn't get off during cleaning) we then seperate the meat and put it in a crock-pot with your favorite BBQ in it, mine is sweet baby rays.

It's hard to beat sweet baby rays I roast 1000 1500 pounds of pork a year and that's all i use. Add some vinegar, brown sugar, and a little hot sauce to the sauce to "thin" and use it as a rib glaze mmmmm good.

I've eaten them my whole life, most prepared this way. Remove all the glands. Remember to check between the knee and thigh behind the back leg. Remove big chunks of fat, but sometimes it has a good taste to it. We boil it in a crab boil seasoning, either in a crock pot or on the stove, untill done. Next we put it on a charcoal grill with a real cheap sweet bbq sauce untill the outside kind of crisps up. Very good. Usually have people fighting over it.

Thanks everyone. I have enough to work with and I am glad many of you added some of the important preperation infomration as that seems to be one area that is problematic for many. Amazing when I asked at our Fish and Game County Associaiton there were no references that I could follow up on in our area.

Bryce

I always cut up the coon and pare boil it until tender. Dry it off and shake in a bag of seasoned flour. Fry in lard grease until browned then make gravy using heart and liver. Serve with hoe cake, collard greens, and baked sweet potato.

Oops, is see you are from Wisconsin. Maybe you don't like hoe cake.

here's how my momma did it, and i do too.

she always wanted and got the biggest sow coon we killed. (gutted soon as possible),,, i have cooked large boars and couldn't tell the difference.

cut it up, and remove kernels.
put in pot with
onion
a ceyenne pepper or 2
black pepper
salt
boil till meat will come loose from bone easily.
remove and seperate meat from fat and bone.

peel some sweet potatoes(cut em up about like tater logs at a gas staion)
place in a pan of water, w/butter and sugar,
boil till almost done, just to where they don't come apart.

i usually boil my taters while i'm picking meat from fat and bone,,, keeping taters stirred so the sugar don't stick.

place meat in the center of a cake pan, w/ favorite bar-b-q sause mixed in,

place sweet taters around pile of coon, pour alittle more sauce on coon and maybe let alittle git over on taters.

place in oven and bake till top starts to brown.

folks, this is well worth the trouble.
you'll like it!

Here are some good recipes:

http://books.google.co.kr/books?id=yh-EK....summary_r&cad=0

sounds like i may have to try some of these recipes when fall comes. sound mighty tastey

heres a good site i've found for stuff like this. they tell you how to cook just about every wild critter you can shoot at.

http://www.ces.ncsu.edu/martin/wildrecipes/