1 skinned and dressed whole coon
4 cloves garlic
2 sticks butter
1 tbsp. Worcestershire sauce
Salt and pepper
2 sticks celery, chopped
1 c. red wine
1 onion, chopped
2 strips bacon
1 green bell pepper, chopped
6 med. sized sweet potatoes, peeled

Boil coon for 1 hour to tenderize. Remove, dry and season with salt and pepper. Skin holes, 2 on each side, and fill with garlic cloves. Place chopped vegetables and 1 stick butter inside cavity. Place in a greased roasting pan and cover with bacon. Pour wine on coon, arrange sweet potatoes around sides and 1 stick butter to pan. Bake in open pan at 300 degrees, basting often, until tender. Serve with sweet potatoes and boiled rice. Serves 8.