Fwd: Re: Shooting coots

["Jim Tate" <>]

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 www.justgamerecipes.com.

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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