New England Fried Coot



  • 2 x Coots skinned, cut into serving size pieces
  • 1/2 cup Flour seasoned with 1/2 tsp Salt and 1 tsp Paprika
  • 3 tbl Salt-pork drippings
  • 1 tbl Chopped onion Water as needed
  • 1/2 cup Milk
  • Duck giblets simmered in 1/2 cup Seasoned duck or chicken stock until done, drained
  • 1 1/2 tbl Sour cream


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.


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