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. Serves 4.

Southern Dressing:

6 slices white bread from 1 1/4 lb. loaf
1/2 cup finely chopped onions (2 small)
1-1 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 or1 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 2-3 lbs. coon.