_Roast Coot

Serves: 5


1 coot


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

This _Roast Coot recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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