Whitebill Stroganoff

Recipe Ingredients

2 lbs	908g / 32oz	Boneless coot breasts
3/4 cup	46g / 1.6oz	All-purpose flour
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Fresh-ground black pepper
1/4 teaspoon	1.3ml	Cayenne pepper
4 tablespoons	60ml	Butter or margarine
2 tablespoons	30ml	Onions - sliced, and (medium)
		Separated into rings
2 cups	474ml	Sliced mushrooms - fresh or canned
1 cup	237ml	Boiling water
1 lb	454g / 16oz	Egg noodles - cooked per
		The package directions

Recipe Instructions

Slice the coot breasts across the grain into thin strips. Mix flour, salt, black pepper and cayenne in a bag, add coot strips, and shake until coated.

Melt butter in a large skillet. Brown meat lightly in butter over medium heat. Add onion rings, mushrooms and water. Cover and cook over low heat 1 hour or until tender.

Stir in sour cream and heat through, but do not boil after sour cream has been added. Serve over cooked noodles.

This recipe yields ?? servings.

Source:
Arkansas Game and Fish Commission at http://www.agfc.com

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