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Southern Coot Baked With Rice

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 Coot - skinned, cut into Serving size pieces

    2. 4 tablespoons 60ml Flour - seasoned with

    3. 1/2 teaspoon 2 1/2ml Salt - and 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    4. 5 1/2 tablespoons 82ml Sweet butter

    5. 1 tablespoon 15ml Onion - minced (medium)

    6. 1 tablespoon 15ml Minced green pepper

    7. 3/4 cup 120g / 4 1/5oz Raw rice

    8. 2 1/2 cups 592ml Tomato juice

    9. 2 tablespoons 30ml Catsup

    10. 1 teaspoon 5ml Ground sage

    11. 1 Cayenne pepper

    12. 1/2 teaspoon 2 1/2ml Ground bay leaf

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Dredge bird with seasoned flour; brown in melted butter. Remove to a heated casserole. Fry onion, green pepper, and rice in remaining butter for about 15 minutes. Add tomato juice, catsup, sage, cayenne, and bay leaf; bring to a boil and simmer for 10 minutes. Pour over bird. Cover casserole and bake at 350 degrees for 1 1/2 hours stirring twice and adding more liquid if needed. This recipe yields 1 serving.

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