Coots..........for dinner?

[RadSav]

Pound breasts flat.
Add pat of butter and tarragon.
Wrap into a burrito shape.
Roll in flour,
roll in beaten egg,
roll in cracker crumbs.
Bake at 350 until crumbs are lightly brown and toasted.

Butter and tarragon will soak into the meat.  I like them better almost cold than hot.  But good either way.  Works for all ducks...even scouters!  To me Tarragon is the magic spice for strong waterfowl.

[BOWHUNTER45]

  Is right 

[Heredoggydoggy]

Back in the 70's when my buddy and I were duck hunting, we knew a waitress who would take anything--coots, mergansers  , and she made them taste good!  Don't know what she did, but it is definitely how you cook them!

[npaull]

More and more sounds like they can vary a lot. Must depend a lot on what they're eating.

[lokidog]

I've just butterflied the breast pieces and fried like a steak to make them turn out decently.  I think the gamyness may depend on what they are eating.  If you are a gizzard fan, shoot coots, their gizzards are twice the size of a Mallard's.

In 20+ years of duck hunting in WA, I have only seen them in season twice though.

Recheck your regs!  25 bird limit!

Uh, thanks....  What I meant was that I have only seen them during duck season, when shooting them was open, twice.  I see them out of season more often.   

[Rob]

Back in the 70's when my buddy and I were duck hunting, we knew a waitress who would take anything--coots, mergansers  , and she made them taste good!  Don't know what she did, but it is definitely how you cook them!

she probably replaced them with turkey when you were not looking

[Bullkllr]

I've eaten 'em several times. Not bad. Very meaty breasts for their size. I don't target them, but might pop one or two on a slow day. Cajuns consider them quite a delicacy (I know...along with darn near anything else) called Poul Doux or something like that.

Can't imagine 25 though