This is a print preview of "Allegheny Baked Coot" recipe.

Allegheny Baked Coot Recipe
by Global Cookbook

Allegheny Baked Coot
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  Servings: 2

Ingredients

  • 2 x Older coot skinned, with the wings removed
  • 1/4 lb Sweet butter
  • 1 c. Warm water
  • 1 x Vegetable extract cube
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Freshly-grnd black pepper
  • 1/2 c. Plum jelly slightly beaten

Directions

  1. Put birds on a rack in a Dutch oven. Top with butter. Add in warm water with vegetable extract cube. Bake, covered, at 350 degrees for 2 hrs. Remove cover, dust birds with paprika, season with salt and pepper, and spread with jelly. Bake, uncovered, for 30 min more, basting at least 3 times.
  2. This recipe yields 2 to 4 servings.