INGREDIENTS:

• 1 x Coot skinned, cut into serving size pieces
• 4 tbl Flour seasoned with 1/2 tsp Salt and 1/4 tsp
• Freshly-ground black pepper
• 5 1/2 tbl Sweet butter
• 1 med Onion minced
• 1 tbl Minced green pepper
• 3/4 cup Raw rice
• 2 1/2 cup Tomato juice
• 2 tbl Catsup
• 1 tsp Ground sage
• 1 dsh Cayenne pepper
• 1/2 tsp Ground bay leaf

Directions:

Dredge bird with seasoned flour; brown in melted butter. Remove to a heated casserole. Fry onion, green pepper, and rice in remaining butter for about 15 minutes. Add tomato juice, catsup, sage, cayenne, and bay leaf; bring to a boil and simmer for 10 minutes. Pour over bird. Cover casserole and bake at 350 degrees for 1 1/2 hours stirring twice and adding more liquid if needed. This recipe yields 1 serving.