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Okay, gang, I need a big favor. I maintain that coots (mud hens) aren't worth eating. My colleagues disagree. My question: do you eat coots, and if so how do you prepare them?

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  • Okay, gang, I need a big favor. I maintain that coots (mud hens) aren't worth eating. My colleagues disagree. My question: do you eat coots, and if so how do you prepare them?

    Okay, gang, I need a big favor. I maintain that coots (mud hens) aren't worth eating. My colleagues disagree. My question: do you eat coots, and if so how do you prepare them?

  • #2
    I have eaten them, and while they weren't my favorite wild game, they weren't terrible either. If you like liver (which I'm ambivilent about at best), you'll probably really like coot, because it reminded me of mild deer liver in flavor. We fixed them in the crock pot, with a few seasonings (can't remember what exactly, probably sage, rosemary, and garlic, and maybe some black pepper), and a little water in the bottom to keep the meat from getting dried-out.
    We don't shoot them because they don't fly very often, and blasting a bunch of them while they're sitting on the water isn't terribly sporting, IMHO. But if we were hard up for something to eat, I'd much sooner eat coot than a lot of other things.

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    • #3
      I don't eat them, but I prepare them and give them to the dogs as a treat

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      • #4
        I have only had it once since they really aren't where I live. I wouldn't expect to see them on any kitchen menu, but they weren't bad. We wrapped the breasts in bacon and baked them. I am assuming we marinated them as well. Clean the meat out like you would for a fish(saltwater, buttermilk, etc.) before marinating and cooking. You could always fry it and top it with some gravy since good gravy can make anything palatable.

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        • #5
          Breast them out and remove sinew tendons. Flatten gently with meat mallet. Either: 1. sauté in olive oil until medium rare (salt and pepper to taste) serve with fried onion and bacon on the side. If you over cook throw them away and eat the skillet. They will have a horrible fishy liver taste.
          2. Cut the breast in strips against the bias, flatten with meat mallet, soak in buttermilk overnight. Turn you favorite crackers into fine crumbs in food processor seasoned with tarragon, parsley flakes, salt and pepper. Hot fry crisp but again keeping it MR.
          Personally, I prefer wild turkey.

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