Canvasback Italienne (Good for any Badly Shot-Up Duck)
Recipe type: Poultry
Serves: 2 to 3
  • 2 Cups wild duck; skinned, and cut into bite-sized pieces
  • flour; as needed
  • salt, to taste
  • freshly-ground black pepper, to taste
  • butter; as needed
  • 1 Cup tomato sauce
  • 1/2 Cup beer
  • 1 onion; diced
  • 1/2 teaspoon dried oregano
  • hot buttered noodles; for serving
  • grated Parmesan cheese
  • chopped fresh parsley
  1. Sprinkle meat with flour, salt and pepper, and saute lightly in butter. Put meat into a Dutch oven and add tomato sauce, beer, onion, and oregano. Cover and cook over low heat until tender, which will of course depend on the age of bird -- anywhere from 1 to 2 hours. Serve on buttered noodles with Parmesan cheese and parsley.
This recipe yields 2 to 3 servings.

Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 Published by Winchester Press, New York, NY
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