Canvasback Italienne (good for any badly shot-up duck)

Recipe Ingredients

2 cups	474ml	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	237ml	Tomato sauce
1/2 cup	118ml	Beer
1		Onion - diced
1/2 teaspoon	2.5ml	Dried oregano
		Hot buttered noodles - for serving
		Grated Parmesan cheese
		Chopped fresh parsley

Recipe Instructions

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.

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

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