New Englant Roast Coot

Recipe Ingredients

1		Coot
1		Salt pork
1/4 cup	59ml	Heavy cream
1/4 cup	59ml	Dry red wine

Recipe Instructions

Discard wings and skin bird. Put in a covered dish in refrigerator overnight. Skewer a thin slice of salt pork over the breast and roast at 400 degrees for 16 minutes. Make a sauce of the drippings in refrigerating dish, the pan juices, the heavy cream, and red wine in the top part of a double boiler over simmering water. Heat, stirring often. Do not let sauce boil.

This recipe yields 1 to 2 servings.

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

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