New England Fried Coot

Recipe Ingredients

2		Coots - skinned, cut into
		Serving size pieces
1/2 cup	31g / 1.1oz	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1 teaspoon	5ml	Paprika
3 tablespoons	45ml	Salt-pork drippings
1 tablespoon	15ml	Chopped onion
		Water - as needed
1/2 cup	118ml	Milk
		Duck giblets - simmered in
1/2 cup	118ml	Seasoned duck or chicken stock - until done, drained
1 1/2 tablespoons	22ml	Sour cream

Recipe Instructions

Dredge bird pieces with seasoned flour and brown in salt-pork drippings in a Dutch oven. Brown onion in drippings and remove. Put rack into Dutch oven, add water only to top of the rack; place duck pieces on rack and cover. Bake at 350 degrees until tender, young birds 35 to 40 minutes, older birds 1 to 1 1/2 hours. Turn once and add more water if needed. Remove birds and keep them warm. To the pan, add browned onion, 2 tablespoons seasoned flour, the giblet stock, strained and heated, and the milk; stir until thickened. Season to taste with salt and pepper. Mince the giblets, and add to sauce with sour cream. Heat without letting sauce boil after adding sour cream.

This recipe yields 2 servings.

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

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