Ep. 217: This Country Life - How to Cook a Coon
Bear Grease
MeatEater
4.8 • 7.1K Ratings
🗓️ 24 May 2024
⏱️ 25 minutes
🧾️ Download transcript
Summary
It's time to eat and there's "masked bandit" on the menu. Brent's gonna tell you how to cook one like they do down in Gillett, Arkansas, home of the world-famous Gillett Coon Supper. He's also sharing a listener-submitted story that anyone can enjoy. It's time to get supper ready on MeatEater's This Country Life podcast.
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Transcript
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| 0:00.0 | After three years of work, our follow-up to the Meat Eater Fish and Game Cookbook is here. |
| 0:04.8 | It's the Meat Eater outdoor cookbook. Wild game recipes for the grill, smoker, campfire, and camp stove. |
| 0:11.5 | Here is your book for everything that's best cooked or eaten outside. From grilling to open fire cooking to Dutch ovens to smokers to barbecue to backpacking meals to how to pull off the perfect fish fry with pit stops |
| 0:26.4 | along the way for lessons about Ice Age cooking methods and the best five ways |
| 0:31.4 | to construct a cooking fire you can be proud of. |
| 0:34.8 | And of course we're focusing on wild game and fish here with over 100 recipes |
| 0:40.5 | including stuffed venison burgers three ways, wild duck with ahi Verdi sauce, a jerky |
| 0:46.8 | made with cola, a gin and tonic made with fire charred lemons, and grilled froglegs made with a sticky sweet sauce. This ain't your normal cookbook |
| 0:56.3 | so be prepared to be surprised. Get your copy now. For more info visit the |
| 1:02.1 | meat eater.com or buy it wherever books are sold. |
| 1:07.0 | Welcome to this country life. I'm your host Brent Reeves. From coon hunting, the trot lining, and just general country living, |
| 1:20.0 | I want you to stay a while as I share my stories and country skills that will help you beat the system. |
| 1:25.7 | This country life is proudly presented as part of Meat Eater's Podcast Network, |
| 1:30.8 | bringing you the best outdoor podcast the Airways |
| 1:33.7 | have to offer. All right friends pull you up a chair or drop that tailgate. I think I |
| 1:39.3 | got a thing or two to teach you. How to cook a coon. You heard me right. We're cooking a coon this |
| 1:49.8 | week. You know some folks eat them because they like them. Some folks eat them to support a cause |
| 1:55.8 | one we'll talk about a little later. Back in the day at least down here where I live |
| 2:02.1 | some folks ate them out of necessity. |
| 2:05.2 | They were making do with what they had, which is a subject that I covered a few episodes ago. |
| 2:11.8 | That inspired this country life listener Jason Campbell to send in the following story |
| 2:17.5 | about a time in his life when he was making do. It might be a stretch to keep it on theme for an episode about |
... |
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