Allegheny Baked Coot Recipe
Servings: 2
Ingredients
- 2 x Older coot skinned, with the wings removed
- 1/4 lb Sweet butter
- 1 c. Warm water
- 1 x Vegetable extract cube
- 1 tsp Paprika
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1/2 c. Plum jelly slightly beaten
Directions
- Put birds on a rack in a Dutch oven. Top with butter. Add in warm water with vegetable extract cube. Bake, covered, at 350 degrees for 2 hrs. Remove cover, dust birds with paprika, season with salt and pepper, and spread with jelly. Bake, uncovered, for 30 min more, basting at least 3 times.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 2 servings | |
| Calories 633 | |
| Calories from Fat 406 | 64% |
| Total Fat 46.14g | 58% |
| Saturated Fat 29.16g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 938mg | 39% |
| Potassium 84mg | 2% |
| Total Carbs 59.38g | 16% |
| Dietary Fiber 1.2g | 4% |
| Sugars 43.17g | 29% |
| Protein 0.76g | 1% |
