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Great Sacandaga Raccoon Recipes


A Little Something Extry

• 1 Coon
• Salt
• Pepper
• 3 Garlic cloves, minced
• 1 Green pepper, chopped
• 6 med Sweet potatoes
• Vinegar
• Water to cover
• 1 large Onion, chopped
• Shortening
• Flour

Dress the meat (hopefully it will come to you this way and you won't have to do it yourself). Soak for one (1) hour in mild vinegar and water to remove the gamey taste; drain. Cut the meat in serving size pieces as you would chicken, salt and pepper the meat, cover with water. Add the seasoning and boil until partially tender. Remove from the heat and drain. Brown the meat in a small amount of shortening then place in a roasting pan. Make a thin brown gravy with flour and meat drippings; pour over the meat. Place peeled sweet potatoes around the meat and bake at 350 degrees until the potatoes are done.

Baked Coon with Southern Dressing

• 1 small coon or hindquarter and loin of larger young coon 2 to 2 1/2 lbs.
• 3-4 cups cold water
• 1 tbsp. salt
• 1/3 tsp black pepper
• or 1/2 tsp. dry hot red pepper pod

Set oven to moderate hot (400 degrees) 10 minutes before baking. Dress coon carefully so as not to leave any clinging hair. Remove scent glands, kernels under legs. Wrap coon in waxed paper or foil and chill thoroughly or freeze for several hours. Trim off all but a thin layer of fat and any discolored spots. Wash well in lukewarm water. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife. Put into 3 qt. kettle, add water, salt, and pepper. Heat to boiling; reduce heat to simmering, cover and cook until tender (1-2 hrs depending on age of animal).

Meanwhile prepare Southern Dressing as described below.
Pour dressing into a casserole dish. Lay coon over top of press down into dressing. Cover and bake until coon is tender (45 - 60 minutes). Uncover and continue baking until coon and dressing are nicely browned (about 30 minutes). Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing. A tart vegetable such as sauerkraut, sweet-sour red cabbage, or pickled beets are a good accompaniment.

Southern Dressing:

• 6 slices white bread from 1 1/4 lb. loaf
• 1/2 cup finely chopped onions (2 small)
• 1 1/2 tbsp. finely chopped parsley
• 1/3 cup yellow corn meal
• 1/8 tsp. pepper
• 3/4 - 1 tsp. poultry seasoning or sage
• 2 small eggs
• 1 cup milk
• 1 cup coon broth, from parboiling coon or
• 1 chicken bouillon cube dissolved in 1 cup water

Bread should be 2-3 days old, but not stale enough to be dry. Tear into course crumbs and place into mixing bowl. Add rest of ingredients and stir gently until well blended. 4 cups dressing are enough for 4-5 lbs. fowl or 2-3 lbs. coon.

This recipe from

Coon Delight

• 2 c Coon meat - minced after cooking
• 1 c Chopped celery
• 1 1/4 teaspoon Salt
• 3 Freshly ground peppercorns
• 2 tablespoon Chopped green pepper
• 2 tablespoon Chopped parsley
• 1/3 c Mayonnaise
• 1 teaspoon Vegetable oil

Combine all ingredients.

Raccoon Roast with Barbecue Sauce

• 1 small to medium raccoon cut into serving size pieces
• 1/2 tsp. salt
• 1 teaspoon instant minced onion
• 3 tbsp. brown sugar
• 1/2 cup chili sauce
• 1 1/2 teaspoon Worcestershire sauce
• 1 ( 7 oz.) bottle of beer or pickle juice

Place pieces of beaver or raccoon in a foil-lined roasting pan. Preheat oven to 350 degrees F. and roast, covered for a half hour. Meanwhile, mix other ingredients in a small bowl for barbecue sauce. After meat has roasted a half hour, uncover and pour barbecue sauce over the pieces. Then roast, uncovered, for another half hour to an hour--until tender. Baste several times during cooking, using your barbecue sauce.

This recipe from

Raccoon Patties

Clean opossum according to Raccoon INFORMATION.

Remove meat from bones and grind. Add bread crumbs, onion, salt, pepper, egg, and fat; mix thoroughly. Form into patties; dip into egg; then dip in bread crumbs. Fry in hot fat until brown. Cover with currant jelly sauce and place in slow oven for 1 hour.

This recipe from

Fricasseed Raccoon

Clean game and remove all the fat. Cut into pieces, rub with salt and pepper and roll in flour. Cook in hot fat until brown. Add two cups of water, cover and simmer for 2 hours or until tender.

This recipe from







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Raccoon Information

Raccoon meat is very dark and when the coon's food is abundant, the body is covered with a thick layer of fat that has an exceptionally strong flavor and odor. This fat also extends in layers between strong bands of muscle. It should always be removed along with the scent glands.

Unless these glands are removed, the meat will have a tainted flavor. The scent glands are located under the forelegs and along the spine in the small of the back.

They are usually pea-shaped, have a waxy texture, and range from a reddish to a light yellow color. Care should be taken when removing the glands to never cut into them or bring them in contact with the flesh. Those most experienced in the cooking of coon recommend parboiling it first. Some also add a tablespoon each of baking soda and black pepper to the parboiling water to remove the strong gamey flavor.



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