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| Poule D'eau sauce pincaut http://mudmotortalk.com/mmt_v2/viewtopic.php?f=10&t=33797 |
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| Author: | cmiller73 [ Mon Oct 29, 2012 11:33 am ] |
| Post subject: | Poule D'eau sauce pincaut |
Anyone ever make some? I'm wanting to try somethign different with what I have in the freezer. Plan to follow a recipe for rabbit and substitute for deboned poule d'eau. |
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| Author: | cmiller73 [ Mon Oct 29, 2012 11:45 am ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
Found this recipe. Plan to replace the duck with Poule d'eau. |
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| Author: | Beadlejuicejr [ Mon Oct 29, 2012 1:45 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
this is some way like i do mine. need onions, bell pepper, garlic, green onions,what ever seasoning you want i use 1/2 cup floor and 1/2 cup oil to cook the roue till nice and dark after that i add in 2 cans of tomato paste and cook it down till is a real dark red once you have that add in all your onions, bell peppers, garlic, green onions whatever your putting cook that down till its wilted down and nice and caramelized than i add in 2 cans of hot rotel and cook that in real good while letting is stick a little bit once thats cooked in real good add in all you tomato sauce cook it down for a while i let it cook a good bit and continualy stiring it while letting it stick to the pot some and scraping it off when you feel like thats good and ready i usually add seafood stock or beef stock depending on what im cooking i dont add water i just use a big thing of stock. put fire on low and let it cook down AS LONG AS POSSIBLE the longer the better seasoning this is all up to you i use a wide veriaty of seasoning so the sky is the limit. once your gravy has cook for bout 6/8 hrs throw in your meat till its tender and ready to put over some rice. thats the way we cook it at the camp and i cook it at the house as long as i can remember and its never failed me yet so go for it whats the worst that can happen it turn out good. |
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| Author: | Goday [ Mon Oct 29, 2012 2:54 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
Sounds like some good shit. Im gonna try it out. |
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| Author: | T-Bubba [ Mon Oct 29, 2012 3:39 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
me and marcus cooked one at the camp with galinue, black bird, and deer sausage... it was fuckin legit lots of onions rotel, stewed tomatoes |
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| Author: | MaXXis85 [ Mon Oct 29, 2012 3:42 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
| Author: | cmiller73 [ Tue Oct 30, 2012 7:50 am ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
That recipe I posted was OK. Not great. Seems the meat took the taste of the wine. I think that was a high end sauce picaunt. I have an alligator picaunt recipe that I'll try next time. More ingredients that I'm accustomed to. |
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| Author: | forever draggin [ Fri Nov 02, 2012 11:59 am ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
cook that down in some blackberry wine |
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| Author: | Jimj [ Sat Dec 01, 2012 3:57 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
I did this with marsh hog. The only thing I added was I browned the seasoned pork in bacon fat, several bay leaves and once I got it all in a pot, I put it in the oven for 4 hours at 300°. Talk about good but next time I gotta make more for the whole crew at work - smelled up the whole building till everyone wanted to try it. |
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| Author: | BERNIE255 [ Tue Jun 25, 2013 9:50 pm ] |
| Post subject: | Re: Poule D'eau sauce pincaut |
also try lightly pan fring it in flower with a lil oil. then brown onions an bpprs in oil once they are carmalised put brest back in pot. put water just to cover the duck and coat the surface with garlic parsley tonys an green onions and stur . cook till tender |
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