- Cooking Time: 60-120
- Servings: 4
- 1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
- 3-4 cups cold water
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 1 chopped onion
- 3 chopped stalks celery
- 3 carrots, diced
- 2 minced cloves garlic
- 1 whole clove
- 1 teaspoon sage
- 1/4 cup vinegar
- 1 teaspoon dark brown sugar
Set oven 400 degrees. 10 minutes before baking.
Dress coon carefully so as not to leave any clinging hair.
Remove scent glands and kernels under legs.
Wrap coon in plastic wrap or foil and chill thoroughly or freeze for several hours.
Trim off all but a thin layer of fat and any discolored spots.
Wash well in lukewarm water.
Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife.
Put into 6 qt. roaster add water to cover, then vegetables, salt, sugar, sesonings, garlic and pepper.
Cover and cook in oven until tender (1-2 hrs depending on age of animal).
Puree vegetables in a blender to thicken sauce.