[Sca-cooks] To Cook a 'Coon

[johnna holloway]

Johnnae sends greetings.

Now I want you all to know that no less an authority
than Sports Afield Magazine in their compilation
of 110 years of recipes entitled EAT LIKE A WILD MAN
The Ultimate Game and Fish Cookbook says that you cook
a raccoon by parboiling it with onions, carrots, celery,
cloves and bay leaves. When meat is tender then you take
it out, scrape the fat off and then roast it uncovered
with apples at low heat until done. For oppossum, you
let it hang for a day or two in a cold place, then you
parboil it. Stuff it with stuffing mix and then finish it
by baking. serve with horseradish.

You can get the book at Cabella's.

Johnna


"Philip W. Troy & Susan Troy" wrote:
>
> Nicolas Steenhout wrote:
> >
> > >Keeping it penned and feeding it sweet corn for 4
> > >to 6 weeks does three things:
> > >  1. It fattens the animal.
> > >  2. It "sweetens" it, removing much of the gamey
> > >taste.
> > >  3. It ensures that the animal is disease free.
> > >But, it is necessary to begin with a young one.
> > >No amount of penning and feeding can tenderize
> > >the old tough ones.
> >
> > One idly wonders...  Why eat game meat if you don't want the gamey
> > taste???  :-)
> >
> > As for tenderizing tough ones, well...  You know, missionaries are pretty
> > much the same...  No amount of cooking will make them edible! :-)
>
> I dunno, Sauce Foyot would, I suspect, go well over broken glass, barbed
> wire, and tire treads, so it might not be bad on missionaries. As long
> as you don't broil the ones that supposed to be friars.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
>
> "It was so blatant that Roger threw at him.  Clemens gets away with
> things that get other people thrown out of games.  As long as they
> let him get away with it, it's going  to continue." -- Joe Torre, 9/98
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks