Rick Hall wrote:Never cooked a coot with its hide on, so I can't speak to that, but every way I have tried them has been at least as good as most ducks prepared the same way.
Simplest cooking method I know is just to butterfly the breast fillets and saute them and the thighs in butter with just a dash of Lawry's or salt and pepper and serve while still pink in the middle or as soon as the juices flow clear. Doing that will put all the BS you'll hear about them to rest. Then get adventurous and try simmering the hearts and gizzards with simple seasonings until they're tender before sauteing the breasts and legs to make a gravy with the pan scrapings to serve over the meat. Makes me wish they were more interesting to hunt.
Them what manage to make coot nasty little doubt do the same with duck.
BBK wrote:You are not going to make them taste like ducks since they are of a shorebird species (rail). That is like asking how to make a seagull taste like a pheasant.
Only way I've ever heard to make them edible is to cut them into tiny pieces and stick in a gumbo with a hundred spices to mask the flavor, and to grind them up and cut 20X pork to 1X coot for sausage.
Cajun1085 wrote:I do this with several species, but you can take your coot breast and pound them out really thin. Put about an 1/2 inch of cooking oil in a skillet. Now get some flour and add garlic powder, onion powder, salt, pepper, and any Cajun style seasoning (Tony's). Season the flour to taste. Wash the breast in a little egg and milk and then coat each side with the flour. Pan fry and follow up with some white pepper gravy on top!
This recipe works with any wild game.
graham8924 wrote:Hi, I love to hunt coots, but I just can't figure out a recipe that makes them taste as good as ducks. Does anyone have a good coot recipe?
jonny707 wrote:As said above you must get the skin and fat off first of all. My grandfather use to like them. He would soak the breasts over night in a sink full of water with some white vinegar in it. Then he would cube it up and use it as stew meat (use any beef or venison recipe).
sharris wrote:I tried a coot once. I brined it then marinated it in teriyaki sauce then breaded and pan fried it. Took one bite, spit it out and threw the whole thing away. Tasted like rotting fish. If I were to try it again I'd drink a case of beer first so that I wouldn't remember it. Good luck.
Nelliboy2 wrote:graham8924 wrote:Hi, I love to hunt coots, but I just can't figure out a recipe that makes them taste as good as ducks. Does anyone have a good coot recipe?
I like eating coots. I simply breast them out (make sure you get all the fat off). Then marinate them over night in dales steak seasoning low sodium version. Wrap with a piece of bacon and grill it up applying a coating of BBQ to it. Make sure you use indirect heat for most of your cooking, then throw it on the coals for a second before you pull them off just make sure you keep them at medium rare. I don't let any get out of the spread after I figured out how to cook them.
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BurnettGunner wrote:Don't listen to these yahoos. Only take the breasts. Get a big bowl and pour an entire bottle of white wine in, add the coot breast and let it soak for 12 hours. Pull them out and put them in the crockpot with water, butter and a bag of French onion soup mix. Drop them on a load of cooked rice after 2-3 hours in the crockpot.
This is best with fresh coot, frozen coot really concentrates the gaminess in the meat.
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