I have ate coot before where I WAS IN NEW YORK and taste good I dont know how did my friend make SO I am ASKING HOW TO COOK because I want to shoot coot and eat it ... thanks I will cook the same ways as duck
Sounds good. Like I said the key to cooking any waterfowl in my opinion is to never over cook. It is a meat that barely needs to be done. The more its cooked the drier it is and the nastier it tastes. Let me know how these ND coots taste.
5 coot breasts (no feathers or skin)
1 large purple onion
1 bunch carrots (julienne cut)
2 cups campfire coffee (for broth)
Salt and pepper to taste
1 old hunting boot
Cut up carrots and onion, mix in campfire coffee for broth. Dump into hunting boot, add salt and pepper and coot breasts. Lace up boot and ingredients tight. Throw onto roaring campfire. Go hunting for 2 hours while boot coots are cooking. Come back from hunting famished. Remove charred boot from campfire. Remove all cooked ingredients and discard them. Slice up boot and enjoy! Happy Cooking
After cooking coot breasts cut them up and put them in a blender with onion, pickles, mayo, salt and pepper. Just blend enough to mix, do not puree.
A couple fellows I know tried this. They said it was absolutely delicious. They made a pile of it for a game feed. Next day they tried it sober. For some reason they could never develop that great taste again without a case of beer.
"Never trust a republican with your public land. Never trust a democrat with your firearms." Bernie Kuntz 2016
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While growing up and learning how to shoot a shotgun properly from a boat, my grandfather would bring me to a huge rice bed to shoot coots. We would take 30 at a time. We ate them and they tasted fine. There are two main things about eating coots.
Always shoot them after they have been feeding on some kind of rice bed. The open water coots have been eating diffent vegatation and don't taste worth a crap.
Second, never break their green vile sack inside. To avoid this just breast the bird out and clean off any of the greasy fat.
We have eaten them in diffent ways but the best I have found is this.
Flour the breasts and fry in light olive oil. Clean pan from any grease that is left. Put coot breasts back into the pan and add chopped onion and cream of whatever soup. "mushroom, celery, chichen". simmer
Ok...now I am getting worried!!! I can't even stand to touch coots. Any bird that "runs" across the water before it can fly has to have something wrong with it. I dont think my cats would even eat a coot.....
"Theres a rock to the left, and a rock to the right, and low lean thorn between, and ye may hear a breach bolt snick, where never a man is seen."
Remind me to not eat anything that remotely resembles waterfowl at your house any more. I thought it was bad when I had to worry about the spoonie chowder, that would be a delicacy compared to this!!!!
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