Coon recipe

[thunderstorm]

I saw MuskratD mentioning stew meat from coon.
Try this.
Fridge coon overnight to harden fat.
Remove as much fat as possible.
Boil until tender(falling off bone)
Remove meat.
Cover meat with BBQ sauce and reheat.
I used John Boy and Billy's Grillin Sauce last time and it was great.

[MuskratD]

My Grandmother prepared a coon like that one time and it was very good. She also cooked groundhogs the same way and they were very tasty, matter of fact, they tasted the best that way. My wife makes stews like this: First, she boils the meat of coons or 'rats until it falls from the bone in a pot of water with one large onion. Second, she cuts up potatoes, carrots, cayennes (just a little), and sometimes okra or broccoli (for variations), plus tomatoes. She then combines all in a pot fresh water and simmers, adding tomatoes when the veggies begin to soften. When carrots are soft it's time to enjoy! Sometimes, for soup, she uses cans of stewed tomatoes or purree instead of water, and I think it's even better.

[Valley Station]

Been a while since I've tried muskrat ( 30 to 35-years),but as I recall it left a "very muskrat-e-e-e" odor in the house while cookin'.
Your grandma or wife found any way to "de-musk" the meat?? Or open a the windows and cook away?

[thunderstorm]

It has been about 10 years since I ate muskrat. Can't recall any smell. I just fried it and enjoyed.
I've eaten about every game (or not so game) animal in Ky and have enjoyed just about every one of them.
I was topped by a lady I met awhile back who had eaten bat while she was in the peace corp. I finally found the line that I wouldn't cross.

[MuskratD]

We've never noticed a bad smell, musky or otherwise, from the muskrats. I don't even know where their glands are, I just trim any large pieces of fat off and go to stewin'. I've never tried them fried, because I don't care for fried rabbit or squirel (unless Granny made them with gravy).