Prized Game Birds Coot & Woodcock

Coot Supreme

I haveo a coot recipe that my father passed on to me and his father before him. I don't think Mr Folse can hold a candle to this coot recipe that only consists of a few simple steps:

1. Marinate coot whole or deboned in your favorite marinade for 2 days.

2. Season coot with your favorite cajun rub

3. Get two fire bricks..... brand irrelevant

4. First pan fry coot in black iron pan with a small amount of oil til brown on all sides.

5. Place coot in oven (350 degrees) placing the fire bricks on either side.

6. Cook for 5 hours until meat is falling off the bone.

7. Discard coot away and eat the bricks

Roasted Woodcock

Preparation

Serves: 2 People

Ingredients

2 whole woodcocks

4 slices of streaky bacon

1tbs unsalted butter

Salt and freshly cracked black pepper

Instructions

Preheat the oven to 180°C.

Remove the head and truss the birds with the slices of bacon. Roast the birds in the preheated oven for 14 minutes, rest for 10 minutes.

Remove the legs and breast; return the legs to the oven to continue roasting for a further 10 minutes.

Remove the guts which should have turned into a soft pate, and stir into a boiling hot game sauce.

Remove the breast from the crown and crisp the skin in a hot pan with foaming butter.

Serve immediately.