Coon And Fixins'
A hearty Southern dish featuring tender coon meat seasoned with sage and cloves, topped with savory dressing, perfect for rustic gatherings and adventurous eaters.
Ingredients
Instructions
- After dressing out the coon, cut it into small pieces and salt to taste.
- Cook the coon in the insert of a pressure cooker for about an hour at 15 pounds pressure.
- Cook longer if the coon is old and tough.
- When the coon is tender, arrange the pieces in a baking dish.
- Prepare the dressing with dried bread, eggs, sage, ground cloves, and salt.
- Cover the coon pieces with the prepared dressing.
- Bake until the dressing is golden and cooked through.
Tips & Substitutions
For the dressing, consider using stale cornbread or biscuits as alternatives to dried bread for added flavor. Adjust the amount of sage based on your preference for herbal notes. If you want a bit of heat, add some black pepper or crushed red pepper flakes to the dressing. Ensure the coon is cooked thoroughly; if in doubt, use a meat thermometer to check for doneness.
Serving Suggestions
Serve the coon and dressing with a side of collard greens or sautéed green beans for a hearty meal. A crisp salad can also balance the richness of the dish. Pair with a light white wine or a refreshing iced tea. This dish is perfect for gatherings or special occasions, offering a unique flavor profile.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) for about 20 minutes, covered with foil to prevent the dressing from drying out. You can also microwave individual portions, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Coon And Fixins' contains roughly 255 calories, with 3g protein, 43g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 1964mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I substitute for coon if I can't find it?
If coon is unavailable, you can substitute with rabbit or dark meat chicken, both of which will provide a similar texture and flavor profile. Adjust the cooking time accordingly, as rabbit may cook faster than coon.
How do I know when the coon is tender enough?
The coon is tender when the meat easily pulls away from the bone. You can test this by using a fork or knife to check if it shreds easily. If it feels tough, it may need more cooking time in the pressure cooker.
Can I make the dressing ahead of time?
Yes, you can prepare the dressing a day in advance. Store it separately from the coon in the refrigerator. Just assemble and bake it together when you're ready to serve, ensuring the dressing is fresh and golden on top.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).