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Recipe by: lionie
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1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.3-4 cups cold water1 tbsp. salt1/3 tsp black pepper or 1/2 tsp. dry hot red pepper pod
Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands, kernels under legs. Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).
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French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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