Baked Iowa Cornfed Coon Recipe

Name: Baked Iowa Cornfed Coon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 young coon carcasses; 1/2 tsp. salt on each; 1/2 tsp. pepper on each; 1/4 tsp. each: marjoram, thyme and savory; 1 or 2 bay leaves; 2 chilies; 1/3 lb. fatback or salt pork, sliced thin; 3 lemons, sliced 1/4-inch thick; 2 large onions, sliced; 2 garlic cloves, sliced thin; 1 to 2 c. chopped celery with leaves; 2 qt. strong bouillon (add more if needed during cooking)

Servings: persons

2 young coon carcasses
1/2 tsp. salt on each
1/2 tsp. pepper on each
1/4 tsp. each: marjoram, thyme and savory
1 or 2 bay leaves
2 chilies
1/3 lb. fatback or salt pork, sliced thin
3 lemons, sliced 1/4-inch thick
2 large onions, sliced
2 garlic cloves, sliced thin
1 to 2 c. chopped celery with leaves
2 qt. strong bouillon (add more if needed during cooking)

1
Place the carcasses on a rack in a roaster (I prefer an electric self-basting type).
2
Add bouillon; salt and pepper.
3
Add bay leaves and other herbs and chilies.
4
Strip with salt pork or fat back.
5
Place lemon and onions slices over the meat.
6
Sprinkle the garlic over the meat.
7
Add the chopped celery.
8
Cook at 350u00b0 for an hour or until meat is done.

121

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 young coon carcasses, 1/2 tsp. salt on each, 1/2 tsp. pepper on each, 1/4 tsp. each: marjoram, thyme and savory, and more.

Yes, Baked Iowa Cornfed Coon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Iowa Cornfed Coon

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