Louisiana Sportsman
yellowmouthkillerProfile Photo
Waterfowl and Duck Hunting in South Central Louisiana



coot shoot

Went to Lake Boeuf this morning and got 30 coot. Had 20 by 8 o'clock but decide to have a little fun and make some far shots. Took us only 25 min to get the last 10. All in all in was a blast. Birds constantly flying. We were letting them land in the decoys to get a little farther shot from other birds. The only bad thing is that I didn't see a single duck. Was hoping to get a few of them too but the were no wheres to be found.
January 30, 2010 at 11:32am
TREE BANDITProfile Photo
Posted February 01, 2010 at 1:34pm
best way to cook em

I'd add dem bad boys to my harvest if I knew the best way to cook em

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Duck enticerProfile Photo
Posted February 01, 2010 at 1:50pm

I have an old cajun friend that eats everything....He told me all you have to do is cut the back out and everything else taste good. This is the same guy that says you can eat opposums, but you have to trap them in a cage and feed them corn for about a week.

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Wing BoneProfile Photo
Posted February 01, 2010 at 3:32pm
Best Post of all time?

This is the greatest post ever on LA Sportsman.

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cajun47Profile Photo
Posted February 03, 2010 at 5:08am

brown onions in a little cooking oil. add breast and gizzards on high fire for a bit. lower fire. add seasoning and cover with another layer of chopped onions. cook on low for 2+ hours.

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KaCajun BoyzProfile Photo
Posted February 03, 2010 at 9:25am

This really is the best post ever i think I see that one of them has a band on it! HAHA

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duckhunter7777Profile Photo
Posted February 08, 2010 at 6:38pm

Haha boy that is a mug shot there. That might be the best pic on all waterfowl posts lol.

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jonathan338Profile Photo
Posted February 09, 2010 at 3:36pm
coot shoot

i would have that same expression if someone threw a stringer of coots around my neck.

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dauntlessProfile Photo
Posted February 11, 2010 at 6:52pm

put the breast on a small board about 3/4 of an inch thick. Spaced about 1/2 inch apart and fill in the gaps with chopped onions bell peppers parsley. some people use celery and seasoning of your choice (Tony's) Lawry's Mc Cormick's etc. coat with a garlic butter and put in oven at 350 degrees for 45 minutes to an hour. Remove from oven and scrape of the breasts then EAT THE BOARD!!!!

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cmiller73Profile Photo
Posted February 23, 2010 at 10:31am
Quoting cajun47

I brown my seasoning mix(prechopped mixes), then add birds, cook on medium for about 45mins, add TC's Roux mix and add ice. The TC's Roux mix makes a great gravy. Overall I cook mine for about 2.5-3 hours on low-med heat. Everything is tender and is just about falling off the bones. I cooked 5 on Sunday and between me and my 2 kids, there was nothing left. I even got my daughter(6) to eat the gizzard and heart. I cook the breast/legs/heart and gizzards.

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