Allegheny Baked Coot

Recipe Ingredients

2		Older coot - skinned, with the wings removed
1/4 lb	113g / 4oz	Sweet butter
1 cup	237ml	Hot water
1		Vegetable extract cube
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 cup	118ml	Plum jelly - slightly beaten

Recipe Instructions

Put birds on a rack in a Dutch oven. Top with butter. Add hot water with vegetable extract cube. Bake, covered, at 350 degrees for 2 hours. Remove cover, dust birds with paprika, season with salt and pepper, and spread with jelly. Bake, uncovered, for 30 minutes more, basting at least 3 times.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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