Name: Pearl Edge’s Roast Black River Coon
Yield: Serves 8 to 10
Cuisine: United States
Ingredients: 3 cups water; 3 medium bay leaves; ½ teaspoon salt; ½ medium onion, chopped (about ½ cup); ¼ cup bacon grease; ⅓ teaspoon freshly ground black pepper; ⅓ cup chopped celery; 1 medium raccoon, skinned and dressed (dressed weight 7 to 8 pounds) white vinegar; ⅓ cup unbleached (all-purpose) flour; 6 medium sweet potatoes, baked, peeled, and halved

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

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.

Ingredients

1 medium raccoon, skinned and dressed (dressed weight 7 to 8 pounds) white vinegar
⅓ cup

Method

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

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Pearl Edge’s Roast Black River Coon

Ingredients

Method

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