| 40 | 41 | 42 | 43 | 44 |
| 1 | 11 | 22 | 32 | 43 |
|
2
hours--or until the meat is crisp and brown.
Variation: Boil down whole possum; stuff with taters; prepare honey glaze; roast; use
same spices.
Barbecued Raccoon
1
1
3
2
3
1
3
Coon
bunch celery
cloves garlic, chopped
large red onions, quartered
hot red peppers
cup vinegar
tablespoons salt
Separate and wash celery. Place all ingredients in pot with enough water to
cover coon. Bring to slow boil; cook until tender, or until fork goes in easily--about
1
to 2 hours depending upon size and age of coon. Remove meat from pot, cut
off front and back legs; cut remainder into four pieces. Place on rack, brush with
your favorite barbeque sauce. Place in 400ºF oven; turn and baste frequently
with barbecue sauce until a golden brown--45 minutes to 1 hour.
"
Look what I found, Farmer John. Haven't had this tasty treat since I was in
Germany 40 years ago. Give it a try, it's worth the effort," Caj.
Hasen Pfeffer
1
pound or so of rabbit, deboned
Vinegar, garlic wine vinegar preferred
Water
1
large onion, sliced
Salt to taste
Pepper to taste
1
1
whole clove
bay leaf
Butter
1
cup thick sour cream
Place rabbit meat in jar, cover with equal parts of vinegar and water. Add one
large sliced onion; salt and pepper to taste; clove and bay leaf. Place jar in
refrigerator for 2 to 3 days. Remove meat; brown in hot butter, turning often.
Gradually add some marinade. Let simmer until meat is tender. Just before
serving, stir in 1 cup of thick sour cream. Bon Appetit!
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