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Old 12-11-2012, 02:27 PM   #21
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A pain to skin with no gambrel. And way too much fat and sinew. Just a less pleasant animal to have to deal with than squirrels. But here he is. Popped him just after dawn while hunting for squirrels. Anyone eat these things have a good recipe? I butchered him and he's in the fridge, but I just don't know what I want to do with him.

First coon! - Hunting Forum
Buying Furs.................

http://www.ncwildlife.org/Portals/0/Trapping/Documents/Fur_dealers.pdf
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Old 12-11-2012, 05:26 PM   #22
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Thanks! You've all been really helpful.
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Old 12-11-2012, 05:53 PM   #23
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Default T-coon......

Just make sure you remove all the musk glands before you attempt to cook this little guy, if you don't it'll ruin some good eating.......
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Old 12-11-2012, 06:29 PM   #24
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I've had coons walk right past me in a blind in broad daylight. If it's real quiet they'll sometimes come out and look around.
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Old 12-17-2012, 02:16 AM   #25
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Just one of 5 or 6 my son and I got last winter.
Chicken theiv'en varmints.
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Old 12-17-2012, 03:46 AM   #26
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Just one of 5 or 6 my son and I got last winter.
Chicken theiv'en varmints.
But if you get one young enough they make one of the best pets you will ever find...........
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Old 12-17-2012, 04:17 AM   #27
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I'm a big fan of koon stew use some beef bullion cubs some water carrots, onions, potatoes, and some french bread on the side good eatin. Or you can fry it up get some flower with some salt and pepper mix it together, then use an egg and some milk stir it together then dip the meat in the liquid then the in the flower then fry it up thats also pretty good. It also helps if you let the meat soak in water with some salt in it for a few hours before you cook it either way.

Also side thought what brand of pellet rifle is that?
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Old 12-17-2012, 04:30 AM   #28
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It is very much like Black Bear. That said most states allow you to leave Black Bear meat at the kill.
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Old 12-17-2012, 05:35 AM   #29
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I'm a big fan of koon stew use some beef bullion cubs some water carrots, onions, potatoes, and some french bread on the side good eatin. Or you can fry it up get some flower with some salt and pepper mix it together, then use an egg and some milk stir it together then dip the meat in the liquid then the in the flower then fry it up thats also pretty good. It also helps if you let the meat soak in water with some salt in it for a few hours before you cook it either way.

Also side thought what brand of pellet rifle is that?
This is basically what I did.

All the chefs out there will probably be mortified to know that my stew included beef bullion, carrots, celery, onion, tomatoes, cumin, olive oil, red wine, a dash of cloves, basil, mixed veggies, salt and pepper... It could probably have done without the olive oil, but I thought it was good. My biggest fault in the kitchen is knowing when to stop...

Biggest complaint was the ungodly number of tiny bones that exist in that animal. I was only dealing with the quarters and there must have been at least 50 bones. My stew was a bit more crunchy than anticipated.

Side response: It's a "Remington" Vantage 1200. It's manufactured by Crosman and the best I can tell it's a fantastic rifle. Accurate on the tinyest of small game to 35 yards. It's as solid as my Marlin 60 ever was. Weighs twice as much... but solid. The one caveat is the trigger blows chunks the size of a dinner plate. I hear that's common in break barrels though.
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Old 12-17-2012, 07:18 AM   #30
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yea bones kinda get in the way sometimes esp with some fish, I picked me up a crossman XT storm and it looks alot like yours I took off the irons and put on a good scope and did a camo job on her.

Also you can salt the skin if you want to keep the skin, just keep salting the skin till they'res no mostior left on the under side but you want to scrape the fat off the bottom, and get a big thing of salt there some greasy bastards
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