Saturday, November 3, 2007

Pillman Cuisine--Raccoon!

We are always game to try any new food as a family. Sometimes we come up with a delicious cuisine, and this just happens to be one of those occasions. We were out Raccoon hunting with our neighbors last night, and ended up with 9 coon. We figured we wouldn't let all the good meat go to waste, and brought home some legs to eat. We used this recipe, and it turned out great. Everyone greatly enjoyed it. They did not taste at all "gamey," and were very tender. My mom called the meat like a mixture between pork and beef. For all of you to have the opportunity to try it, I figured I post the recipe here.

You first start by acquiring your coon. You skin and take off the quarters. (the rest of the coon is edible as well, but most of the meat is on the quarters, so it is simplest to just eat the quarters) Bring them home, and remove all the fat you can (you can actually do this anytime before you start cooking them), and let them soak in salt/soda brine for about 6 hours (longer is fine). Take them out of the salt brine, and put them in a pot to boil. Boil them with salt (and onion if desired) until thoroughly done.

mix together:

1-cup ketchup

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

pour over coon, and let sit until ready to grill.

Place on grill, and apply sauce to meat as it is cooking.

Grill until browned as desired.

Eat with relish, forgetting the species it came from. (which is not hard considering the exquisite taste)

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