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Wildlife Mississippi Magazine


Carol’s Coon
Take one large coon, skin and clean being sure to remove musk glands from legs. Put coon in large roasting pan and cover with water. Put 4 large yellow onions, 2 complete stalks of celery, tops included and salt and pepper to taste. Boil the coon until very tender. Pour off all liquid and set aside. Discard onions and celery.Prepare 1 quart of brown gravy and pour over coon in roasting pan. Place 8-10 large sweet potatoes (already cooked) around coon and cover. Bake at 350 degrees for 1 hour.
Prepare large pot of turnip greens and 3-4 black skillets of cornbread. Place kitchen towel at each place amt and 2 pots of hot water on table because there will be grease from ear to ear on each guest when the bottom of the pan is licked. There is no better way to cook a coon!!

Hank Burdine
Greenville, Mississippi


Coon A’ La Delta
1 coon
1 cup celery, chopped
Cayenne pepper
black pepper
1 medium bell pepper, chopped
salt to taste
flour for gravy
3 cloves garlic
chopped shortening for gravy and coon
1 large onion, chopped
6 medium potatoes

After coon has been dressed properly, soak for 1 hour in mild water-vinegar solution; drain. Cut up or cook whole with salt and pepper covered with water. Add cayenne pepper, garlic, onion, celery and bell pepper and par boil until partially tender. Remove from heat and drain. Brown coon in small amount of shortening then place in roasting pan. Make thin brown gravy; season as desired. Pour over coon and place peeled sweet potatoes around and bake until they are done at 350 degrees.

Board of Levee Commissioners For The Yazoo-Mississippi Delta
Clarksdale, Mississippi



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