if you haven't tried a Czech booya made with coot breasts, you've missed a fine and rare waterfowl treat!
The guys I hunt with can't believe that coots make decent table fare. They are not the best, but can be pretty darn good if prepared properly. My favorite simple recipe is pan seared ringneck breasts (rare), in a cherry or blackberry cabernet reduction, with just a bit of apple and sweet onion.
Of all the guys I hunt ducks with, very few actually eat what they shoot. So a few years ago I made up a huge batch of duck breasts with portobello mushrooms, red and yellow peppers, green onions, wrapped in a bacon strip and marinated and glazed on the BBQ in a blend of apricot brandy, apricot preserves and a few pureed fresh apricots (one of the few benefits of being in Southern California during duck season). Their opinions of ducks changed pretty quickly.
