I have never even considered shooting a coot but when you have your 3-year-old son with you on his first duck hunting experience anything goes to make it a positive experience!

Check out the story and a recipe to cover up the taste of coot: http://www.growinghunters.com/cookin...e-things-kids/

Coot breast meat sliced real thin simmered in butter ain't bad.

JW

That's a great picture. I started taking my son duck hunting when he was that age.

Cook it on the stove in barbecue sauce is pretty good.

I have two recipes that work with ANY waterfowl, coots and mergansers included. One is done in the oven with a potato chip covering and Winger's Amazing Sauce. The other involves corning (think corned beef & cabbage). Both will leave them asking for more.

I've used coots in a small game stew. Basically I take a little of everything I have on hand and cook it all day in chicken stock. Comes out good and hits the spot on a cold day.

Ive never had a problem cooking or eating pooldeaux as we call em. I cooked mine in the oven after marinating in white wine and some Itallian dressing. Came out pretty good