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!!
Coon A’ La Delta
1 cup celery, chopped
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