I met Pearl Edge at the From Scratch Food Festival in Georgetown, where she served her dish of stewed raccoon. Pearl is a rural mail carrier, director of a 42-member youth choir, and a passionate cook. Her spicy stew of shredded meat bolstered by sweet potatoes is similar to goat and lamb dishes found throughout the African diaspora.
Preheat the oven to 350°. Wash the coon in vinegar and water before and after cutting it up into about 10 parts. Flour the parts and brown in bacon fat in a large roasting pan over medium-high heat. Add the remaining ingredients except the sweet potatoes, cover, and bake for 2 hours.
Remove the coon from the pot. Remove the meat from the bones, place in a baking dish, and pour the gravy from the roasting pan all around, straining out the solids. Place the potatoes around it all, and bake, uncovered, for another hour.
© 1992 All rights reserved. Published by UNC Press.