King of the Wild Frontier Part Deux

Just wanted to let you know that after a 36-hour saltwater, garlic and vinegar brine and a 7-hour slow-roast, the coon was ready to be eaten. Unfortunately, I had the beginnings of this fever when I tasted it, so I'm not a worthy authority on the subject. It was really tender, and tasted like beef to me. Everyone else said it was great...then again, there really wasn't much to go around. Peter, my little brother who is understatedly nicknamed "Monk" (like the TV show about the OCD detective), refused to taste it.