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Get Wild At Your Next Outdoor Party
Want an outdoor cook-out party everyone will remember?
Try something a little on the wild side. Here are two
recipes that will have your guests talking. These are both
excellent dishes.
BAKED COON WITH SOUTHERN DRESSING
1 small coon or hindquarter and loin
of larger young coon 2 to 2 1/2 lbs.
3-4 cups cold water
1 tbsp. salt
1/3 tsp black pepper
or 1/2 tsp. dry hot red pepper pod
Set grill 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). Meanwhile prepare Southern Dressing as described below.
Pour dressing into a casserole dish. Lay coon over top of press down into dressing. Cover and bake until coon is tender (45 - 60 minutes). Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes). Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing. A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment. Serves 4. 1 pheasant
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
3 lemon slices
3 stalks celery
1/3 cup melted butter
6 bacon slices
1 med. onion
1 (3 oz.) can mushrooms
1 chicken bouillon cube
Wild rice
Sprinkle salt and pepper on pheasant. Put bay leaf, lemon slices, and celery in bird's cavity. Place breast side up in roasting pan. Dribble melted butter over breast and place bacon strips on top of bird. Mix onion, mushrooms, and reconstituted bouillon cube together and pour into bottom of roasting pan. Set grill at 350 degrees and cook 30 minutes per pound or until bird is tender. Serve with wild rice. 4 servings.
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The copyright for this content entitled "Get Wild At Your Next Outdoor Party" has been specified by the contributor as:
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This intel was contributed by FishMn
FishMn
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May, 2012
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