Coot for Dinner?
Posted 08 July 2012 - 10:09 AM
Posted 08 July 2012 - 01:46 PM
but then most any of the birds raised with fresh water and grains often even pheasants and chuckars and grouse and turkeys don't have the strong gamey taste of birds in the wild.
Posted 08 July 2012 - 03:01 PM
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Posted 08 July 2012 - 04:40 PM
Posted 08 July 2012 - 06:32 PM
i grew up on a farm and in several small towns and we raised our own beef and pork and chickens and ducks geese and pheasants and turkeys and guinias and also raised our own grains and hay and had springs and tonds of fresh water there is a real difference in home grown foods than any other in both taste and texture I did kill several coots as a kid and ate them but they were strong tasting and tough.
Posted 09 July 2012 - 11:43 PM
The strangest thing I ever ate was Raccoon. Not that the taste was strange, but it was just strange to think about eating an actual Racoon. I remember it did have a lot of bones. The gamiest thing I ever had was a wild goose.
I'll have to check if California has a Coot season. I know exactly where to find them.
Posted 10 July 2012 - 02:31 AM
we moved back to the family farm and we raised all kinds of animals and birds and hunted when we could. i killed my first snow goose when i was 10 and mom roasted it for thanksgiving. i got my first deer the next year at 11 years old..
Posted 10 July 2012 - 05:55 PM
Posted 20 July 2012 - 06:34 AM
Posted 20 July 2012 - 04:14 PM
Posted 20 July 2012 - 09:15 PM
Posted 21 July 2012 - 07:06 AM
Posted 22 July 2012 - 03:53 AM
Posted 22 July 2012 - 10:43 PM
"During the depression years a hunter, not doing too well, sometimes shot a sea coot, legal, but difficult to eat. The recipe given by old-timers was to skin the coot, parboil it overnight and place it on a shingle, bake for at least an hour, then throw the coot out and eat the shingle."
I believe a sea coot is a cormorant, but I would imagine coot and cormorant would be similar in flavor.
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