Baked Iowa Cornfed Coon

• 2 young coon carcasses
• 1/2 tsp. salt on each
• 1/2 tsp. pepper on each
• 1/4 tsp. each: marjoram, thyme and savory
• 1 or 2 bay leaves
• 2 chilies
• 1/3 lb. fatback or salt pork, sliced thin
• 3 lemons, sliced 1/4-inch thick
• 2 large onions, sliced
• 2 garlic cloves, sliced thin
• 1 to 2 c. chopped celery with leaves
• 2 qt. strong bouillon (add more if needed during cooking)

1. Place the carcasses on a rack in a roaster (I prefer an electric self-basting type).
2. Add bouillon; salt and pepper.
3. Add bay leaves and other herbs and chilies.
4. Strip with salt pork or fat back.
5. Place lemon and onions slices over the meat.
6. Sprinkle the garlic over the meat.
7. Add the chopped celery.
8. Cook at 350u0b0 for an hour or until meat is done.

carcasses, salt, pepper, thyme, bay leaves, chilies, salt pork, lemons, onions, garlic, celery, bouillon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349073 (may not work)