Fwd: Re: Shooting coots

Subject: Fwd: Re: Shooting coots
From: "Jim Tate" <>
Date: Fri, 24 May 2013 12:52:12 -0700
When I was a graduate student in California (many years ago) the State Fish and Game Department wanted hunters to shoot more American Coots (Fulica americana) during waterfowl season.  So they put out a flyer with "whitebill recipes."  A quick check on Google suggests that they still distribute the flyer.  Most of the recipes use only the breast meat and recommend removing the skin.  Here is one from

Braised Breast of Whitebill
Breast meat of 6 whitebills
1 tb Flour
3/4 c Chopped onions
1 ts Black pepper
1/4 c Chopped mushrooms
1/8 ts Nutmeg
1/4 c Chopped celery
1 pn Thyme
1 tb Chopped parsley
3 tb Butter or oil
1 lg Ripe tomato
3 tb Sherry wine
1 1/2 c Clear consomme
Soak meat 15 minutes in cold salted water, dry, dredge in well-seasoned flour, place in hot skillet with melted butter, and brown quickly (5 to 6 minutes). Add consomme, onions, celery, parsley and tomato. Reduce heat, and cook 2 to 5 minutes or until all ingredients are tender. Add sherry wine, and salt to taste. Serves four.

James Tate, Jr., Ph.D.
2031 Huidekoper Pl NW
Washington, DC 20007
T 202-841-2056

Research Associate
Smithsonian Institution Migratory Bird Center

Senior Fellow and Director
Ecological Economics and Ethics Program
Potomac Institute for Policy Studies 
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