Southern Cuisine: Barbecued Coon
This is another recipe that many Southerners enjoy. I have actually tasted this one, and I have to admit, it was pretty good, but I never could get around the idea of it being a raccoon I was eating. I’m really not sure why. Food prejudices are deeply ingrained in most of us, from an early age. Raccoons are actually pretty clean animals – much cleaner than chickens. So why do we chow down on chicken but eschew raccoon meat? Food prejudices are the only way to explain it!
The best way to cook a coon is to barbecue it on the grill. To do this, you’ll need a young adult coon that has been killed and cleaned. The head and feet should be removed. Don’t use a really large coon. This is probably an older animal and will have a strong taste. Also, it will most likely be tough.
Cut the coon in serving-size pieces. Now you’re ready to cook it!
Barbecued coon
What you’ll need:
One dressed coon, cut into pieces
½ cup apple cider vinegar
One large white onion, sliced
4 fresh jalapeno peppers, sliced lengthwise, with seeds removed
One teaspoon minced garlic
2 teaspoons salt
2 teaspoons black pepper
Barbecue sauce
Directions:
Thoroughly wash coon pieces and place in a large pot with a lid. Cover the meat with cold water and boil for 20 minutes. Pour off water.
Add fresh cold water, vinegar, onions, peppers, garlic, salt, and pepper. Place lid on pot and boil gently for about 90 minutes, or until meat is tender.
Remove meat from pot and allow to sit at room temperature for 15 minutes, draining on paper towels.
Dip pieces in your favorite barbecue sauce – I like a sweet tangy sauce like Bullseye Original or Sweet Baby Ray’s. Brown the coon pieces over hot coals. The meat is already cooked, so you’re just trying to brown it and give it some smoky flavor.
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Comments
Phillip I. Wink on June 20, 2013:
Deer ribs are cooked the same as my coon! Melts in your mouth and who needs sause or a grill! Too many seasonings spoils its natural goodnes! No lids, This lets any undesireables out! My wife's grandmother made boiled fish stew one time and you couldn't stay with it but it tasted just fine when done!
Phillip I. Wink on June 19, 2013:
I never cover a coon while cooking and as most wild game, allow it to soak in salted water refriderated for three days changing water and salt daily. I boil all sizes with only salt, black pepper and shorting until tender. Allow to cool in broth somewhat before rolling in only Kraft Hickory BBQ. Bake or grill uncovered until sause is cooked on. Never a complaint!
Holle Abee (author) from Georgia on February 16, 2010:
Aw, thanks, Sally!
Sherri from Southeastern Pennsylvania on February 16, 2010:
HaHa! When I scanned the title of this Hub, I saw "Barbecued Corn", and I'm all about that! What a surprise.
After reading your recipe, I might almost have tried it (if I ever had the off-chance of finding a coon already cleaned up here in the northeast), until I saw the pic of the cute face and big eyes at the end. You get 5 stars for setting me up!
Such a short Hub, such a big impact. Thumbs up in every way.
Holle Abee (author) from Georgia on February 15, 2010:
Sis, I haven't tried armadillo, but my friend has had it grilled at a festival. She said it was actually good!
Holle Abee (author) from Georgia on February 15, 2010:
I don't, Ethel, but don't you think cows have sweet faces? lol
Angela Blair from Central Texas on February 15, 2010:
Same thing when I tried to eat armadillo -- it was passable but I couldn't get past how ugly it was! Great Hub, habee. Best, Sis
Holle Abee (author) from Georgia on February 15, 2010:
Mel, few Southerners actually eat coon and possum, but they used to!
Ethel Smith from Kingston-Upon-Hull on February 15, 2010:
How can you eat something with such a sweet face lol
mel22 from , on February 15, 2010:
Not quite as bad as possum , but crazy anyway ! Won't be trying this one either but thanks for clueing me in to what kinda food Southerers are actually willing to try ! Better than chicken feet or the balut eggs they eat in Philippines , that I've seen !
Holle Abee (author) from Georgia on February 14, 2010:
Dinkan, is that milk curd or bean curd?
Holle Abee (author) from Georgia on February 14, 2010:
Msannec, I've only had the one bite. I hope I never have to eat more!
Holle Abee (author) from Georgia on February 14, 2010:
Praetio, thanks for reading, and congrats on your hubscore!
Holle Abee (author) from Georgia on February 14, 2010:
Hi, Stan! Really, I'm not a redneck, and I don't like coon or possum. But you're right about folks' thinking that meat comes only in neat little packages.
dinkan53 from India on February 14, 2010:
quite interesting, I like those with pork mmmmmmmmmm marinated in curd for around 12 hours.
Holle Abee (author) from Georgia on February 14, 2010:
I appreciate the offer, David, but I don't eat coon! My ex did, however.
Holle Abee (author) from Georgia on February 14, 2010:
Bpop, no prob - I don't eat it, either!
BTW, where was breakfast this morning? I had to make my own!
Holle Abee (author) from Georgia on February 14, 2010:
Great idea, Sheila!
Holle Abee (author) from Georgia on February 14, 2010:
Nancy, please don't kill them when they have babies! Okay?
Holle Abee (author) from Georgia on February 14, 2010:
HH, that 100 won't last long!
Holle Abee (author) from Georgia on February 14, 2010:
Mine either, Robert. How ya been?
msannec from Mississippi (The Delta) on February 14, 2010:
I think I remember eating 'coon as a child, not realizing that it was a racoon. Thanks for sharing this and bringing back memories.
Holle Abee (author) from Georgia on February 14, 2010:
Gramarye, I'll pass on the roo!
Holle Abee (author) from Georgia on February 14, 2010:
Hi, Veronica. That 100 didn't last long! lol
prasetio30 from malang-indonesia on February 14, 2010:
I never try to taste raccoon before. But you made it more delicious. I hope you complete this with picture. But it is also good. wonderful hub and nice recipes. thanks my friend.
Stan Fletcher from Nashville, TN on February 14, 2010:
You might be a redneck...if you BBQ a coon.
Wasn't aware people ate coons or possoms. I've seen to many of them as roadkill to dig in anytime soon.
Interesting hub though. And I agree with you about chickens being dirty. Most of our society, including me, is so far removed from where our food comes from, we're not capable of thinking about it very long...
Holle Abee (author) from Georgia on February 14, 2010:
Coolmon, I have a problem with it, too!
Holle Abee (author) from Georgia on February 14, 2010:
Thanks for reading, Cay!
Holle Abee (author) from Georgia on February 14, 2010:
Awww...how does it survive if it's blind? Now I'm gonna worry about that poor old raccoon.
David Russell on February 14, 2010:
When our avocado trees are in full fruit, the Recoons move in. While our dog keeps them at bay, we use the swimming pool net to catch one. A twist and they are locked in until we drive it to a nearby park and set it free. Send me a cage and I can fill it with enough Coons for you to have a block party. David Russell
breakfastpop on February 14, 2010:
I absolutely adore you, but there is no way I can embrace this. I am so sorry.
sheila b. on February 14, 2010:
Since people always say exotic meats taste just like chicken, maybe we can substitute chicken in your recipe!
nancy_30 from Georgia on February 13, 2010:
Great hub Habee. I've got a few coons that have been coming around trying to get my chickens. They might just find themseves Barbecued soon. Thanks for the recipe.
Hello, hello, from London, UK on February 13, 2010:
Hello, habee, congratulation on your score of 100 and your lots of hubs. I am trying hard to catch up with you but it is impossible. I don't think I can use your recipe because on the street of London it's hard to catch one hahaha
Putz Ballard on February 13, 2010:
Habee, I have tried coon but not a favorite.
gramarye from Adelaide - Australia on February 13, 2010:
Seems that many people I follow have gone for food recently. This is an eye-opener for me. Have a look at how I cook kangaroo.
Veronica Allen from Georgia on February 13, 2010:
It's funny habee, as a kid, I used to turn my nose up at some of the food my mom said she ate coming up as a child, until I found out that I had eaten some of the same things she ate I just didn't know it - I often wondered why the "chicken" we'd eat tasted odd at times :). I don't think I've had racoon before, but who knows?! Congrats on your score of 100.
Coolmon2009 from Texas, USA on February 13, 2010:
Interesting hub not sure if I could eat Raccoon - Thanks for sharing
Cay from America. on February 13, 2010:
This sounds really good. Thanks for sharing.
Ann Nonymous from Virginia on February 13, 2010:
Right now I'm thinking of two of my brothers baby coon "pets" they rescued on our farm years ago and managed to house for several hours/days. So I have my reservations on whether or not I'll be trying this well presented recipe of yours out. On the other hand another memory flashed before my eyes; a slightly elder raccoon that decided to spend the day in my window well in a "drunken" stupor. He was blind and scruffy and well let's just say had I had this recipe then maybe someone would have tried it out on him!!!!
Great stuff Habee!
