Monday, June 27, 2011

Calling Outdoorsmen! Coot Stew!

I don't think I need to say much about this, other than to say that this guy is clearly a manly man/artist.
You can tell because there is only one butterfly in his gun-centric still life. Not to mention his recipe humor.

Down East Coot Stew

My father had, what he always claimed was a recipe for the finest stew a man could sit down to:
Pluck and singe four or five white winged coot (mud hens).

Marinate the skinned and dressed birds, along with a block of pine wood (needed to remove gaminess) in a solution of water and vinegar for a period of two days, or at least overnight. After marination period; place birds in a large kettle. Add salt, pepper and herbs to taste, bring to a boil, reduce heat and simmer along with pine block.

When nearly tender, add several large potatoes, carrots, turnip, parsnip, onions, and continue cooking until all is properly succulent. Then throw away the Coot and serve vegetables along with the pine block.

1 comment:

  1. So was the stew named for the bird,or was this guy's dad an old coot?Hmmm...