Miss Scarlett,
I've ate a few of them coon's in my life,
my aunt used to make the best, she started by soaking the coon in buttermilk or salt water, either will do, seemed to me I liked buttermilk better, leave it over night or 12 hours or more. then she would roast it like beef roast, had a little rack in the bottom of the pot that held the meat and potato's and carrots kinda up above the liquid, she said it preventing the cooked out fat getting back to the meat. she just seasoned it like you would a roast.