Southern Coot Baked With Rice

Recipe Ingredients

1		Coot - skinned, cut into
		Serving size pieces
4 tablespoons	60ml	Flour - seasoned with
1/2 teaspoon	2.5ml	Salt - and
1/4 teaspoon	1.3ml	Freshly-ground black pepper
5 1/2 tablespoons	82ml	Sweet butter
1 tablespoon	15ml	Onion - minced (medium)
1 tablespoon	15ml	Minced green pepper
3/4 cup	120g / 4.2oz	Raw rice
2 1/2 cups	592ml	Tomato juice
2 tablespoons	30ml	Catsup
1 teaspoon	5ml	Ground sage
1		Cayenne pepper
1/2 teaspoon	2.5ml	Ground bay leaf

Recipe Instructions

Dredge bird with seasoned flour; brown in melted butter. Remove to a heated casserole. Fry onion, green pepper, and rice in remaining butter for about 15 minutes. Add tomato juice, catsup, sage, cayenne, and bay leaf; bring to a boil and simmer for 10 minutes. Pour over bird. Cover casserole and bake at 350 degrees for 1 1/2 hours stirring twice and adding more liquid if needed.

This recipe yields 1 serving.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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