Pearl Edge’s Roast Black River Coon

Preparation info

  • Serves

    8 to 10

    • Difficulty


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.


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


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