Stewed Buffleheads

Recipe Ingredients

2		Bufflehead ducks - split
1/4 cup	15g / 0.5oz	Seasoned flour
1/4 teaspoon	1.3ml	Celery salt
1/4 lb	113g / 4oz	Sweet butter
1 cup	237ml	Boiling water - (approximately)
1 teaspoon	5ml	Dried oregano

Recipe Instructions

Dust meat with seasoned flour, then with celery salt. Brown meat thoroughly in butter in a Dutch oven, about 5 minutes per side. Add water to come up 1/2 inch in the pot, add oregano, and cover. Simmer until well done, about 1 1/2 hours, checking water level and adding more as needed. Add seasoned flour to thicken gravy as desired.

This recipe yields 4 servings.

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

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