Thanks for all the kind words folks!!
The bandit weighed in at 7.5 pounds. That means he was prolly close to 10 pounds live! Not too shabby for a Florida coon!
I took special care when skinning to make sure I removed the oil/musk glands from the arms and legs to avoid cooking them with the meat. I am really happy that patience allowed me to remove the hide with the face and ears fully intact.
I brined the meat in a vinegar solution for several hours, then parboiled it in chicken broth and spices for another hour or two, then into the oven covered to be slow roasted for 1 hour at 350 degrees, then for another 1.5 hours at 300 degrees.
MMM good cookin! It came out beautifully roasted, falling off the bone.
I basted it with Sweet Baby Ray's barbecue sauce and then kept some on the side for dipping.
The meat definitely has a slight flavor to it, but nothing bad, it honestly tastes like turkey thigh or any other dark turkey meat, or even like goat.
I served it up with a big pot of red beans and rice and my shiftmates at the station actually tried some.
We all agreed it was decent fare, but not something we'd want to eat everyday.
Though I'm not gonna lie, I ate two plates worth.
I probably won't shoot anymore for the sake of eating myself, but I wouldn't refuse some properly cooked coon if offered it by someone else in the future.
Topic: Chuck's kill with Faith 2014--- "Fine Dining" update PG 3 (Read 1300 times)
