So after a tough hunt last weekend we tried jumping some ponds on the way home. We got a couple of ducks but nothing great. Pretty much every pond had a bunch of coots just right off the road, and I got to thinking. Has anyone kept these things and tried eating them? With a limit of 15 and the ability to fill a limit in about 20 minutes, if they were even decent birds I could see myself keeping some and making jerky. But since I have never tried them or know anyone who has, I dont want to waste my time if they taste horrible. Thoughts??

Garrett,

A few years back we had a pot luck at work and I brought in a crock pot full of BBQ'd Coot, nobody knew what there were eating, and they all enjoyed it.

just cooked it on low over night, nothing special...

I never thought of making jerky out of it...
Might be worth a Try.
Can't be worse then a "nasty sausage"...

Esox

Times must be tough LOL
Try it and let us know how it goes!

I will be trying some this year. I've heard from some people they are pretty decent, and if you do some research you'll find lots of recipes for them. There's no logical reason why they would taste different than any dabbling duck. They eat the same food, on the same bodies of water.

-Mike

Here's an article published in 1944 by the Fish and Wildlife Service with some recipes.

http://www.fws.gov/news/historic/1944/19440819.pdf

A gumbo recipe can be found here:

http://www.waterfowlchat.com/phpbb2/viewtopic.php?p=69252

Here's one made for scoters, but should work for the American Coot as well.

http://www.wildlifenews.alaska.gov/index.cfm?adfg=wildlife_news.view_article&articles_id=254&issue_id=44

Lots of options to try on a Google search, and you never know, you might like it! I'm thinking about bagging a few this weekend.

-Mike

I am not ashamed to admit I still shoot my share of coots during the season. You will find some where the flavor of the meat isn't so desirable and some that are really pretty darn good. They have their own distinct flavor compared to ducks. I'd say take a chance...you may be surprised!!!

How do you prepare yours, Fishinbear?

-MS

When I clean the birds, I usually only take the breast out (the legs are pretty skinny.) I will soak them overnight in water with a small amount of salt and vinegar (this helps get any more blood out of the meat and helps with any gamey taste.) Then I boil them on the stove in water with a little salt and sprinkle in some dried sage leaves for approx 30-45 minutes. When you can insert a fork and remove it easily, I will put them in a small pan in a warm oven (250 degrees) for about 5-10 minutes to slightly dry the outside.

My buddy once told me that as a kid his father would keep the gizzards from coots. He said they were rather good sized and his father really enjoyed them. I, however, have not been that brave yet!!

Alright, you guys have peaked my interest. I will take a couple back with me next time and give it a try. I will let know what I think.

I have never tried any to be honest with you. But I dont think I could ever eat anything that is that ugly and has green feet haha