1 coon
Cayenne pepper, black pepper & salt to taste
3 cloves garlic, chopped
1 lg. chopped onion
1 c. celery, coarsely chopped
1 lg. bell pepper, chopped
Flour for dredging
Shortening for browning
6-7 sweet potatoes or as needed (baked)

Take the dressed coon and place in a pot of mild vinegar solution and cover. Soak for 1 hour or more, then drain and rinse good. Pour out the solution and rinse pot. Then cut up the coon into serving pieces or cook whole and place back into the pot along with enough water to cover, then add pepper to taste, salt, garlic, onion, celery and bell pepper. Bring to boil and parboil until almost tender.

Remove from heat and drain. Let coon cool some, then dredge in flour and salt and pepper to taste and brown in skillet with melted shortening. When golden brown, pour off the shortening and add enough hot water to cover the coon, adding little more salt and pepper. Bring to boil, then lower heat to simmer and simmer until very tender.

Add water as needed and stir every now and then. May place lid on while simmering. Remove from fire when very tender and pour gravy off, if you wish and place the coon in platter and surround with the baked sweet potatoes. Serve with the gravy in a separate bowl along with good old country hot biscuits.