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Mississippe Coon Stew
Submitted by He Coon Swafford, SGM US Army, retired.
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~ ~ 1 skinned, deboned, defatted raccoon, cubed
~ 1 large Vidalia onion, diced
~ 3 cloves garlic, crushed
~ 3 medium turnips, diced
~ 2 lbs small whole potatoes
~ 3 stalks celery, diced
~ 1 tsp cayenne pepper
~ 1 tsp salt
~ 1 tsp Old Bay seasoning
~ 1 cup sour cream
~ 4 cups water or enough to cover
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Add all of the ingredients to a large cast iron pot. Stir together.
Bring to a boil. Cover and simmer 1 1/2 - 2 hours stirring occasionally.
Add more water if necessary.
Serve with a side salad, corn pone or cat head biscuits, vegetable of choice and iced tea.
Enjoy.
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