Coon Hash
Dive into a hearty and rustic Southern classic with this flavorful Coon Hash recipe. This dish transforms tender, slow-simmered raccoon meat into a comforting, savory hash, complemented by golden potatoes, caramelized onions, and a medley of warm spices like paprika and cumin. Enriched with a buttery stock base and finished with fresh parsley, this unique recipe brings bold, homestyle flavors to your table. Perfectly suited for adventurous palates and fans of traditional wild game recipes, Coon Hash is a satisfying dish that’s sure to impress. With just 20 minutes of prep and a slow cook time that yields melt-in-your-mouth results, this one-pot wonder is a delicious and memorable addition to any meal plan.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds raccoon meat
- 3 medium potatoes
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 cups beef or chicken stock
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Start by cleaning and trimming the raccoon meat, removing any remaining fat or sinew.
Cut the meat into small bite-sized pieces.
Peel and dice the potatoes into small cubes, approximately half an inch in size.
Chop the onion finely and mince the garlic cloves.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the raccoon meat to the pot and sear on all sides until browned. Remove and set aside.
In the same pot, melt the butter, then add the onions and garlic. Sauté until softened and fragrant, about 4-5 minutes.
Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for another 5 minutes, stirring occasionally.
Return the raccoon meat to the pot and add the beef or chicken stock.
Stir in the paprika, cumin, salt, and ground black pepper.
Reduce the heat to low, cover, and simmer for 60-75 minutes, stirring occasionally to prevent sticking. The meat should become tender, and the potatoes should absorb much of the liquid.
Taste and adjust seasonings as needed.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 8.0 mg | 45% | |
| Potassium | 1255 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
