Ethics and etiquette

The fall colors are at their peak which always inspires me take pause and appreciate the changes of the seasons and life. This year many of our members have been out more than ever enjoying the marshlands and backwaters. So far the hunts have been rewarding. I’ve seen more waterfowl hunters this year than any other year which swells my hope that the traditions will live on forever. I have a call to action request to reinvigorate conversations around hunting ethics and etiquette. On six different occasions this year, fellow waterfowlers drove through my decoy spread. On one occasion just 45 minutes before season closed, I had two young hunters setup 75 yards across the creek in front of my decoy spread, effectively closing down my hunting opportunity early. Join the discussion on the forums. – Big Shooter.

Coots Unlimited Banquet 7.23.16 2-5pm

Come join us for the fun and games at the Coots Unlimited annual banquet. We’ll have games and activities for everyone. Enjoy some refreshments, catch up with friends and family and enjoy the great outdoors. Check out the details at www.cootsunlimited.com/banquet. Don’t forget to bring a wild game dish and recipe to share with your fellow coots.

Fall Hunting Season

It’s our favorite time of the year! We hope everyone is enjoying some time in the great outdoors. Be smart, play it safe and take some time to share your experiences to help carry on the traditions. Please visit the CU Logic page and share your Tips & Tricks, Recipes or Stories.
– Big Shooter & Cooter Ray

Mad Max’s Mallard

INGREDIENTS

  • 2 ducks (4 wild duck breasts) skinned and filleted from bones
  • 4 strips of bacon
  • 1 medium onion, sliced
  • 1 small box of mushrooms, washed and sliced
  • ½ cup balsamic vinegar
  • ¼ cup olive oil

DIRECTIONS
Preheat oven to 375 degrees, wrap bacon around duck breast fillets and secure bacon with toothpicks and place in a shallow glass baking pan. Add onions and mushrooms and the vinegar to the pan. Slowly pour the olive oil over the duck and loosely cover the pan with aluminum foil. Bake for 60 to 90 minutes. Salt and pepper to taste. Yield’s enough for 4 Coots Unlimited members.

Bar-B-Q Goose

INGREDIENTS

  • 1 Canadian goose de-breasted from bone and skinned.
  • 1 Bottle of your Sweet Baby Ray’s BBQ sauce (15 ounces) (use another sauce at your own risk)
  • 1 Medium onion, sliced
  • 4 cloves of garlic, peeled and sliced
  • 1/2 green pepper, chopped
  • 1 6-ounce can of tomato paste (optional)
  • 4 cups of beef broth
  • Hot pepper sauce (to taste)
  • Salt and pepper

DIRECTIONS

Cut goose breasts cross-grain into thin slices.  Place goose breasts in a slow cooker. Mix in the onion, garlic, green pepper, and beef broth. Cook on high for six hours or low from 10 to 12 hours. Remove the goose pieces from the crock and let cool about 10 minutes. Pull the meat apart with two forks and return the meat to the pot and add BBQ sauce.  Add the hot pepper sauce and salt and pepper to taste. Serve on toasted buns. Makes 8 healthy sandwiches.

 

Enjoy the great taste of the outdoors! Cooking with Coots Unlimited.

Spring

Spring is always a joyous time of the year and brings renewed energy to my sprit. The ice went out early this year on Prairie Lake (April 2nd). After the chores are done and the spring cleanup and raking, it is time to get that boat motor running and get on the lake. The crappies and blue gills are biting in the afternoons in the shallows. If you don’t have the boat, get the bike out (either the pedal kind or your Harley) and take a ride and enjoy the sunshine. We look forward to a great year and hopefully all our members enjoy the new website. Please send us your how to’s, recipes, pictures and enjoy the CU Talk Forum. Coots Unlimited was created to share, collaborate and B.S. about the great outdoors. I look forward to seeing you at the banquet this year. -Big Shooter.