They were mighty tasty too. DB

Nice shooting!      

Sweet!!

Great shooting on dem coons Don!

I own one of Rick Dakota Hunters too.  He is an excellent bowyer and an amazing shot! I did his shooting school last year and it helped me out a lot!

I think I ate the one on the left. It was good too!!!

John, I think it was the one on the left. Plus a chicken and a half and a bucket of string beans.
Guys I really did cook these and John was there for the meal. Don

Good Job, Don!!!

David

batman, you gotta share your recipe now.

Good job! Good meat too...who got the brains?

recipe.......
nice shootin!

Dang Batman your just the guy I been looking for I sure could use a good coon recipe.  

OK. best to use young or sow coons. If an old boar, you need to remove the muskglands. this includes the sinewy tendons in the joints of the front and back legs. Regardless of age, trim as much of the fat off as possible. It makes it easier if you quarter them and leave in fridg overnight. this will make the fat trimming more manageable. I put the pieces in a 2" bakeing pan and add coarse salt and black pepper. In a pot on stove top add  1cup apple cider vin, 1cup read cooking wine, little salt and black pepper, and crushed red pepper(suite your self, a little goes a long way)and 1 small can chiken stock. Bring to a boil and turn off. watch this, It will boil over quickly and make a big mess. Pour sauce over meat,but don't cover. About 1" deep in a 2" pan.cover with tin foil.Put in oven and bake 2hr at 350f. remove foil and back in for 15 to 20 min to brown. Goes good with baked sweet potatoes and collards. enjoy. maybe this will get moved to recipe forum.Don