Allegheny Baked Coot Recipe

• 2 x Older coot skinned, with the wings removed
• 1/4 lb Sweet butter
• 1 c. Warm water
• 1 x Vegetable extract cube
• 1 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Freshly-grnd black pepper
• 1/2 c. Plum jelly slightly beaten

1. Put birds on a rack in a Dutch oven.
2. Top with butter.
3. Add in warm water with vegetable extract cube.
4. Bake, covered, at 350 degrees for 2 hrs.
5. Remove cover, dust birds with paprika, season with salt and pepper, and spread with jelly.
6. Bake, uncovered, for 30 min more, basting at least 3 times.
7. This recipe yields 2 to 4 servings.

sweet butter, water, vegetable, paprika, salt, freshlygrnd black pepper

Taken from cookeatshare.com/recipes/allegheny-baked-coot-63420 (may not work)