Coon is kind of like cooking goat. You have to go at this a bit indirectly.
Older coons are good for feeding coonhounds - they're tough and strong. The younger, but grown ones, however are delicious on the BBQ.
1-2 Raccoons – cleaned and cut into pieces
½ cup cooking oil or butter
¼ cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. garlic powder (or to taste)
1 Tbsp. onion powder (or to taste)
1 Tbsp. salt
¼ cup lemon juice
1 tsp. pepper
First, make sure when you were dressing these critters, you have removed the "kernels" (scent glands) from under the arms and legs. They leave a distinct flavor if you don't. Cut up the carcass and simmer in slightly salted water until almost done (depends on your altitude and the size of the pieces). Remove from the water and place on a grill over coals. Coat with the following sauce like you would ribs or chicken and cook over medium heat until done and tender. Fried or mashed potatoes, coleslaw, green salad, and toasted French bread compliment this dish well.
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