• Cooking Time: 60-120
  • Servings: 4
  • Preparation Time:


  • 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.


Bake sweet potatoes or winter squash to go with the dish. A tart vegetable such as sweet-sour red cabbage, or pickled beets are a good accompaniment.

Categories: Main Dish  Oven  Wild Game 

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