Coot Breast Tacos
Coots are regarded as the lowest of the low when it comes to waterfowler’s preferred table fare. While they will never be as highly sought after as canvasback, mallards, or wood ducks -coots when prepared correctly can be delicious.
14 skinless Coot breasts (general rule of thumb 1 coot=1 taco)
3 tsp Grass-fed Butter
1 tsp. Oregano
1 tsp. Thyme
1/2 tsp. Cumin
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Chili Powder
1 avocado, sliced
Green Leaf Lettuce, chopped
2 cups colby jack cheese
1/2 jar of salsa (~8oz)
Brine the breasts at minimum 1 hour to 24 hours in water and salt, or your choice of seasoning salt.
Remove breasts and pat dry. Slice the breasts into small strips perpendicular to the grain of the meat. Season with salt, thyme, oregano, garlic powder, onion powder, cumin, and chili powder.
Pan fry in butter until medium-rare. The more you cook them, the more of the livery flavor and dryness you’ll get.
Serve hot in flour tortillas and garnish with lettuce, tomato, cheese, avocado, and cilantro. Add your favorite hot sauce or salsa.