Best 5 _roast Coot Recipes
**Roasted Coot: A Unique and Flavorful Wildfowl Dish**
Coot, a type of waterfowl, is often overlooked as a culinary delicacy. However, it can be transformed into a succulent and flavorful dish when roasted properly. This article provides three distinct recipes for roasting coot, each offering a unique blend of flavors and textures.
1. **Classic Roast Coot:** This traditional recipe showcases the natural taste of coot, with simple seasonings and herbs enhancing its inherent flavor. Garlic, thyme, and rosemary come together to create a savory and aromatic crust, while the roasting process renders the meat tender and juicy.
2. **Honey-Glazed Roast Coot:** For those who prefer a sweeter and tangy flavor profile, the honey-glazed roast coot is a delightful option. A glaze made from honey, orange juice, and Dijon mustard is brushed onto the coot before roasting, resulting in a caramelized and crispy skin with a sweet and tangy undertone.
3. **Spiced Roast Coot:** If you're looking for a more robust and flavorful dish, the spiced roast coot is sure to satisfy. A blend of cumin, coriander, paprika, and chili powder creates a warm and inviting aroma, while the roasted coot takes on a slightly spicy and smoky flavor.
Whether you prefer classic, sweet, or spicy flavors, these roast coot recipes offer a culinary adventure that will tantalize your taste buds. With detailed instructions and helpful tips, this article ensures that you'll create a delicious and memorable coot dish every time.
OVEN POT ROAST
This is so easy and tastes great. It makes wonderful gravy while it's cooking.
Provided by BECKYSMITH
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h15m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
- In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
- In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
- Cover and bake in preheated oven for 3 hours or until desired doneness.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 7.8 g, Cholesterol 90.9 mg, Fat 24.3 g, Fiber 0.2 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 360.1 mg, Sugar 1.2 g
SLOW COOKER ROAST
A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.
Provided by MierGen
Categories Main Dish Recipes Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g
_ROAST COOT
Number Of Ingredients 1
Steps:
- Dress out as many coots as you can find folks (fools) who will accept an invitation for a coot dinner. i.e. allow one coot per fool or one fool per coot! Birds should be dressed out within one month of being shot. Soak birds for 2 - 3 days in salt water. (Use 2 - 3 lbs. salt per gallon of water)Rinse birds and pat dry. Place each bird on a cedar shingle which you've seasoned to taste.Place coots and shingles in a preheated oven, 450 - 500°F for eight hours. (Smoke usually clears out in 3 - 4 hrs.)Allow to cool about thirty minutes. Scrape the coots off of the shingles into a steel drum for transport to a "Hazardous Materials Disposal Center."Serve shingles garnished with crab apples!A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
_HOW TO COOK A COOT
Number Of Ingredients 1
Steps:
- If you're not a duck hunter or married to a duck hunter, just skip this recipe. Personally, I've never tried to cook a coot, primarily because I've never even shot at an "Ivory Billed Mallard". Remember, this is the guy who will eat every thing except grits and green lima beans. In this modern age, it seems to me, too many people blame events in their childhood for the mistakes or failures they make as adults. Some rightly so, but I can't help but feel a lot of it is over done!So where is all this leading, you ask yourself? Yup! you guessed it, my childhood. Since my dad first took me duck hunting at age three, the list of things I've done in life longer than I've duck hunted is fairly short. Memories of those first duck hunts are still vivid. Back in that distant past, I learned that the preferred duck of those who wait at home while others duck hunt, to be mallards. Those of the green headed variety! My dad, being a pretty fair hand with a shotgun, seldom got skunked in those days. He'd been there before, but it was a new experience for me, just four years old. About the only thing flying in the marsh that day were coots, which Dad had several different adjectives to describe. I didn't understand why dad didn't shoot them as they patterned by. At that time I obviously thought-ducks are ducks! Wrong! How long I pestered Dad to shoot them, I can't remember. What I do remember is him saying, "Mother didn't like any kind of ducks except those with green heads" and it wouldn't be very smart to take something home she didn't like. Though I was just four years old, that part I understood! I'm sure Dad first passed this recipe on that day. Over the years, Dad repeated this recipe so many times I've memorized it without ever having cooked it.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
_ROAST COOT
Number Of Ingredients 1
Steps:
- Dress out as many coots as you can find folks (fools) who will accept an invitation for a coot dinner. i.e. allow one coot per fool or one fool per coot! Birds should be dressed out within one month of being shot. Soak birds for 2 - 3 days in salt water. (Use 2 - 3 lbs. salt per gallon of water)Rinse birds and pat dry. Place each bird on a cedar shingle which you've seasoned to taste.Place coots and shingles in a preheated oven, 450 - 500°F for eight hours. (Smoke usually clears out in 3 - 4 hrs.)Allow to cool about thirty minutes. Scrape the coots off of the shingles into a steel drum for transport to a "Hazardous Materials Disposal Center."Serve shingles garnished with crab apples!A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
Tips:
- Choose a young coot, as older coots can be tough and gamey.
- Clean the coot thoroughly before cooking, removing all the feathers and entrails.
- Soak the coot in a brine or buttermilk solution for several hours or overnight to help tenderize the meat.
- Roast the coot at a high temperature (400°F or higher) for a short period of time to prevent the meat from drying out.
- Baste the coot frequently with butter or oil to keep it moist.
- Let the coot rest for 10-15 minutes before carving to allow the juices to redistribute.
Conclusion:
Roast coot is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and tender meat, roast coot is a surefire hit at any dinner party or special occasion. If you're looking for a new and exciting way to cook coot, give this recipe a try. You won't be disappointed!
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