[Viking2002]

Personally, I find that any fowl is great if you brine it overnight, indirectly smoke it with a moist hickory and/or peachwood smoke on hot coals, then finish it on the gas side of the grill with a glaze made of apricot preserves, a little water for thinning, sea salt, cracked pepper, and an equal and generous portion of onion and garlic powder. Whisk and baste until the glaze begins to caramelize.

Your mileage may vary.

[wastoute]

Reminds me of the recipe for “Sailfish Marinade” a buddy gave me decades ago. About $100 bucks worth of red wine, brown sugar, etc. made inedible sailfish taste like inedible sailfish. But it DID taste different.

[qaz123]

Sounds tasty

[Lurker]

Yum.

L

[Snake Skin Sonny]

Your mileage may vary.

Yessir...and when we're talking about Coots...that mileage is WAY off.

Nastiest fowl (and foul) meat I've eaten.

Greasy and tough as a piece of shoe leather.

I had a policy of never letting my dogs eat any portion of the ducks I killed, lest they develop a hard mouth (yeah, I know, a myth, but I'd rather be sure), but I did once feed some Coot to one of my best retrievers...and he turned his nose up.

If my dog won't eat it, I ain't gonna!