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 Poul deau  
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Post Poul deau
This
Becomes this in 18 shots(including finishing off cripples).
Two man limit


Fri Nov 25, 2011 3:15 pm
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Post Re: Poul deau
Why?

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1850 Uncle J
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Fri Nov 25, 2011 9:11 pm
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Post Re: Poul deau

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Fri Nov 25, 2011 9:18 pm
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Post Re: Poul deau
Lol I won't eat gar either. Hell I've never tried coot, I guess I can't knock it till I do...

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Fri Nov 25, 2011 9:29 pm
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Post Poul deau
It'll make you wonder why in the hell you get up do early to shoot ducks. Fried coot breast and gizzards is off the chain. Dmd, how do you cook yours?


Sat Nov 26, 2011 2:02 am
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Post Re: Poul deau

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35 GTR chasing a 1650 Polarkrap.


Sat Nov 26, 2011 6:21 am
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Post Re: Poul deau
Flyin gizzards.Never tried eatin anything but the gizzards


Sat Nov 26, 2011 7:42 am
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Post Poul deau


Sat Nov 26, 2011 9:19 am
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Post Re: Poul deau
The legs hold as much meat as a breast too, just gotta watch out for the toothpick like tendons in the calf muscle after you cook them.

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Sat Nov 26, 2011 9:29 am
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Post Poul deau


Sat Nov 26, 2011 11:23 am
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Sat Nov 26, 2011 11:59 am
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Post Poul deau
Yea but damn there tasty. And you can kill 8 in one shot lol


Sat Nov 26, 2011 1:02 pm
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Post Re: Poul deau
I cannot see how a coot would taste good.

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Sat Nov 26, 2011 1:55 pm
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Post Poul deau
It's one of those gotta try em things ;)


Sat Nov 26, 2011 2:22 pm
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Sat Nov 26, 2011 4:55 pm
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Post Re: Poul deau
Is that the chesticles of the coot or the cleaned gizzards.Sorry if its a dumb question.


Sun Nov 27, 2011 9:42 am
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Sun Nov 27, 2011 9:54 am
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Post Re: Poul deau
Thats gotta be good


Sun Nov 27, 2011 10:35 am
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Post Re: Poul deau
That actually looks real good, guess Im just gonna have to try it.

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Sun Nov 27, 2011 8:24 pm
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Post Re: Poul deau
Yal just bone the breast out? I'm going to try some out next time I get a chance.

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Sun Nov 27, 2011 9:55 pm
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Post Re: Poul deau
Opening weekend I had 2 man limit and no room in my freezer for them all. I usually just keep the breast and legs/thighs intact, along with the hearts and gizzards.
However, I decided to make a big jambalaya on Sunday with 1/2 the birds and fry some gizzards and breast. There wasn't much left after my family left Sunday evening.
I de-boned the breast and thighs. Threw the legs away. The thighs are a pain to de-bone but worth the trouble when making the jambalaya. They tend to shred up better than the breast and help make the gravy meatier. I chopped the breast in chunks.
Started by cooking seasonings, then pot fried the meat for 1 hour, then added rotel, along with water for the next hour or 2. Once the meat was done I added the rice and some other seasoning. This was the 1st time anyone that was at my house had eaten pouldeu that way. And most have eaten them before but just smothered down.

As far as frying them.
I did just as I would when frying deer backstrap. I took the thicker breast and filleted them to make them a little thinner so they wouldn't have to cook as long. The fried breast and gizzards were awesome.

All in all those 2 ways were pretty good. I'l be wrapping in cheese/bacon/jalepeno and grilling next time. A co-worker grilled some I gave him a few weeks ago for him and his dad. He said they were great.

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Mon Nov 28, 2011 10:17 am
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Post Re: Poul deau

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Mon Nov 28, 2011 10:22 am
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Post Poul deau


Mon Nov 28, 2011 12:02 pm
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Post Re: Poul deau
Only reason them in the picture are good is because of the bacon and cheese added to mask the coot taste! :lol:


Mon Nov 28, 2011 12:35 pm
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Post Poul deau


Mon Nov 28, 2011 2:04 pm
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Post Re: Poul deau
Try yall a poul deau and oyster gumbo...... make ya wanna slap yo mamma!!!


Mon Nov 28, 2011 3:15 pm
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Post Re: Poul deau

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