Post by Ronnie Williams on Dec 27, 2005 13:54:07 GMT -5
Coon
Coon sauce piquant
submitted by mashunter18
about 5 pounds raccoon meat no fat
ROUX:
3 tbsp vegetable oil
3tbsp flour
VEGETABLE MIX:
1.5 cups chopped up onions
.5 cup celery
.5 cup parsley
1 cup chopped green pepper
2 cloves garlic
1 28 ounce can chopped whole tomatoes save the juice or you can chop regular tomatoes but the can is much easier
1 cup water
1 t-spoon salt
.5 T-spoon cayenne pepper
1) cook raccoon pieces in a pressure cooker, remove from cooker let cool down
2) heat oil in saucepan over medium heat, stir in flour about 15 minutes or until golden color
3)mix in everything else except meat, heat to boiling, reduce to medium-low cook, uncovered for 1 hour, stir occasional, sauce will thicken
4)when sauce thickens make sure meat is off bones, add to sauce, cook about 5 minutes until heated through.
Serve over rice
Complements of: thesouthernoutdoorsman.com/recipes.htm
Coon sauce piquant
submitted by mashunter18
about 5 pounds raccoon meat no fat
ROUX:
3 tbsp vegetable oil
3tbsp flour
VEGETABLE MIX:
1.5 cups chopped up onions
.5 cup celery
.5 cup parsley
1 cup chopped green pepper
2 cloves garlic
1 28 ounce can chopped whole tomatoes save the juice or you can chop regular tomatoes but the can is much easier
1 cup water
1 t-spoon salt
.5 T-spoon cayenne pepper
1) cook raccoon pieces in a pressure cooker, remove from cooker let cool down
2) heat oil in saucepan over medium heat, stir in flour about 15 minutes or until golden color
3)mix in everything else except meat, heat to boiling, reduce to medium-low cook, uncovered for 1 hour, stir occasional, sauce will thicken
4)when sauce thickens make sure meat is off bones, add to sauce, cook about 5 minutes until heated through.
Serve over rice
Complements of: thesouthernoutdoorsman.com/recipes.htm