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Allegheny Baked Coot

Serves: 2 people

Recipe Ingredients

2   Older coot - skinned, with the wings removed
1/4 lb 113g / 4ozSweet butter
1 cup 237mlHot water
1   Vegetable extract cube
1 teaspoon 5mlPaprika
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/2 cup 118mlPlum 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.

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


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