Thought I would share something a little different I made this weekend.....
My brother and I killed a fair amount of coons this winter and I plan to kill a lot more in the future when I get my hunting dog so want to perfect the recipe. The coon was a very large female that had been eating corn from the neighboring hunting lease all fall and winter. Next time I cook one like this I'll trim more fat off the meat and let the chickens enjoy it. I like the cooked fat after it has been seared; no different than having a little fat left on a steak. But the amount of pure fat I left on this one was excessive.
I've been having a random bag of cubed domestic pork meat left over from making sausage a couple years ago so I used it as well to help fill the pot. All the meat was first marinade with Italian dressing, Worcestershire sauce, and Best Stop seasoning blend. After marinade it was browed in cast iron then placed in the crock pot. Once the meat was browned I threw in a diced onion, and added some beer more Worcestershire sauce and scrapped all the brown off the pot. With standing liquid in the pot I also BBQ sauce and garlic. The BBQ was a home made blend that my girl friend had gotten from her boss's husband. Very good flavor and a lot of spice. I added about half a pint and dissolved it in the liquid. Then added the liquid to the crock pot.
With the crock pot on high for 8 hours I picked the meat off the bone. The only problem was there was way too much liquid. Drained the liquid from the crock pot into another pot and cooked it down on the stove until it got thicker and added it back to the crock pot. I was out of the homemade BBQ so added Sweet Baby Ray's Chipotle blend to thicken it up more and give it more BBQ taste. Also added some pepperoncini peppers to the meat as well. Overall the meat is delicious and has won the approval of my girl friend who until recently swore she would never try coon. Couple weeks ago a coon killed "her" baby goose so between the food value and vengeance she is ready for more.
One thing I would like to try in the future is adding liquid smoke, or smoking it before cooking it down.
My brother and I killed a fair amount of coons this winter and I plan to kill a lot more in the future when I get my hunting dog so want to perfect the recipe. The coon was a very large female that had been eating corn from the neighboring hunting lease all fall and winter. Next time I cook one like this I'll trim more fat off the meat and let the chickens enjoy it. I like the cooked fat after it has been seared; no different than having a little fat left on a steak. But the amount of pure fat I left on this one was excessive.
I've been having a random bag of cubed domestic pork meat left over from making sausage a couple years ago so I used it as well to help fill the pot. All the meat was first marinade with Italian dressing, Worcestershire sauce, and Best Stop seasoning blend. After marinade it was browed in cast iron then placed in the crock pot. Once the meat was browned I threw in a diced onion, and added some beer more Worcestershire sauce and scrapped all the brown off the pot. With standing liquid in the pot I also BBQ sauce and garlic. The BBQ was a home made blend that my girl friend had gotten from her boss's husband. Very good flavor and a lot of spice. I added about half a pint and dissolved it in the liquid. Then added the liquid to the crock pot.
With the crock pot on high for 8 hours I picked the meat off the bone. The only problem was there was way too much liquid. Drained the liquid from the crock pot into another pot and cooked it down on the stove until it got thicker and added it back to the crock pot. I was out of the homemade BBQ so added Sweet Baby Ray's Chipotle blend to thicken it up more and give it more BBQ taste. Also added some pepperoncini peppers to the meat as well. Overall the meat is delicious and has won the approval of my girl friend who until recently swore she would never try coon. Couple weeks ago a coon killed "her" baby goose so between the food value and vengeance she is ready for more.
One thing I would like to try in the future is adding liquid smoke, or smoking it before cooking it down.
Last edited:
