Description
This is a southern dish loved by many. It is usually made in the fall and winter. It goes great with dry white rice and collard greens.
Ingredients
- Raccoon
- Water
- Salt
- Onions
- Pepper
- Lard
- Red Pepper Flakes
Instructions
- Boil raccoon with salt and 1 onion chopped until the raccoon is falling off the bones
- Turn off heat and let cool enough to handle
- When cooled, remove meat from the bones
- In a large skillet, heat oil put in coon, onion, salt and pepper
- Sprinkle in red pepper flakes
- If coon becomes too dry, add more oil to continue frying
- Cook until coon is hashed and browned with some crispy bits